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.
Ingredients
Scale
- 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
Instructions
- Preheat your grill to medium-high heat. Grill the corn for about 10 minutes until charred, turning occasionally.
- Let the corn cool slightly before cutting the kernels off the cob.
- In a bowl, mash the ripe avocados until creamy yet chunky.
- Stir in lime juice, chili powder, and chopped cilantro into the avocado mixture.
- Toast slices of bread until golden brown and crispy.
- 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.