Mexican Street-Corn Avocado Toast

The moment you take a bite of Mexican Street-Corn Avocado Toast, the vibrant flavors explode in your mouth. Imagine the creaminess of ripe avocado mingling with the sweet, smoky notes of charred corn, sprinkled with zesty lime and fresh cilantro. refreshing watermelon skewers This dish is a fiesta for your taste buds, perfect for brunch or a light dinner.

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My first encounter with this delightful creation happened at a bustling food market. The smell of grilled corn wafted through the air, pulling me toward a stand where I learned that corn could be more than just a side dish. It was love at first bite, and I knew right then that I had to recreate this experience at home.

Every time I whip up this recipe, my friends rave about how it tastes like summer on a plate.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use sweet corn on the cob for the best flavor; look for bright yellow kernels. savory barbecue chicken bowls.
• Ripe Avocado: Choose avocados that yield slightly to pressure; they should be creamy but not mushy.
• Lime Juice: Freshly squeezed lime juice brightens the flavors; bottled juice just won’t cut it.
• Chili Powder: A sprinkle adds warmth and depth; adjust based on your spice tolerance.
• Cilantro: Fresh cilantro brings a burst of freshness; if you’re not a fan, parsley works too.
• Bread of Choice: Opt for hearty bread like sourdough or whole grain for maximum flavor and crunch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Grill the Corn: Start by preheating your grill to medium-high heat. Grill the corn for about 10 minutes until charred and fragrant, turning occasionally to get even grilling.

Prepare Avocado Mixture: While the corn cools slightly, scoop out ripe avocados into a bowl. perfectly spiced turkey bowl Mash them gently with a fork until creamy but still chunky—no one likes baby food here!

Add Flavor Bombs: Squeeze in fresh lime juice and sprinkle chili powder over the mashed avocado. Fold in chopped cilantro to brighten up every bite.

Cut Corn Off Cob: Once cooled enough to handle, carefully slice the grilled corn off the cob using a sharp knife. Watch out; those kernels can fly!

Toast Your Bread: Toast slices of your chosen bread until golden brown and crispy—this gives you that satisfying crunch against creamy toppings.

Assemble Your Toasts: Spread the avocado mixture generously over each slice of toasted bread. Top with grilled corn and an extra sprinkle of chili powder if you’re feeling adventurous!

Now sit back and enjoy every delicious bite of your Mexican Street-Corn Avocado Toast! tasty roasted cherry tomatoes.

Perfecting the Cooking Process

Start by grilling the corn until it’s charred, then mix with lime juice and spices before topping your toast. This ensures every bite bursts with flavor.

Add Your Touch

Feel free to swap the avocado for hummus or add feta cheese for extra creaminess. Personalizing this dish can elevate it to your new favorite snack.

Storing & Reheating

Store any leftover corn mix in an airtight container in the fridge for up to three days. Reheat gently on low heat to preserve its texture and flavor.

Cooking this Mexican Street-Corn Avocado Toast always brings back memories of summer picnics with friends, where everyone begged for seconds and thirds! For more inspiration, check out this Honey Balsamic Brussels Sprouts recipe.

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well; just thaw and drain before mixing.

What type of bread is best for this toast?

Sourdough or whole-grain bread adds great texture and flavor to the dish.

How can I make this recipe vegan?

This recipe is already vegan! Just ensure any additional toppings are plant-based.

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Mexican Street-Corn Avocado Toast

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Savor the vibrant flavors of Mexican Street-Corn Avocado Toast, where creamy avocado meets sweet, smoky grilled corn. Topped with zesty lime and fresh cilantro, this dish bursts with summer sensations. Perfect for brunch, a light dinner, or as an eye-catching appetizer at gatherings, it’s a simple yet stunning recipe that’s sure to impress.

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Ingredients

Scale 1x2x3x

• 2 ears fresh corn on the cob
• 2 ripe avocados
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp chili powder (adjust to taste)
• 1/4 cup chopped fresh cilantro
• 4 slices sourdough or whole-grain bread

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Instructions

1. Preheat your grill to medium-high heat. Grill the corn for about 10 minutes until charred, turning occasionally.
2. Let the corn cool slightly before cutting the kernels off the cob.
3. In a bowl, mash the ripe avocados until creamy yet chunky.
4. Stir in lime juice, chili powder, and chopped cilantro into the avocado mixture.
5. Toast slices of bread until golden brown and crispy.
6. Spread the avocado mixture generously over each slice of toast and top with grilled corn.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snack
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 slice of toast (150g)
• Calories: 290
• Sugar: 2g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 9g
• Protein: 6g
• Cholesterol: 0mg

Keywords: For added creaminess, consider topping with crumbled feta cheese or swapping avocado for hummus. Leftover corn mix can be stored in an airtight container in the fridge for up to three days; reheat gently to maintain texture.