Description
A vibrant fusion of Mexican street corn (esquites) and creamy avocado on crispy toast, topped with cotija cheese, chili powder, and lime. A perfect quick breakfast or snack with a spicy kick!
Ingredients
Scale
- 2 slices crusty bread (sourdough or whole grain)
- 1 ripe avocado
- 1 cup corn kernels (grilled, roasted, or canned)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1/4 cup crumbled cotija cheese (or feta)
- 1 tsp chili powder (or Tajín)
- 1/4 tsp smoked paprika
- 2 tbsp cilantro, chopped
- 1 small garlic clove, minced (optional)
- Salt and pepper to taste
- Lime wedges (for serving)
Instructions
- Prep the corn: Char corn in a dry skillet over high heat for 3-4 minutes until slightly blackened. Let cool.
- Make esquites mix: In a bowl, mix corn, mayonnaise, lime juice, half the cotija, chili powder, smoked paprika, and cilantro. Season with salt and pepper.
- Toast bread: Lightly toast bread until golden and crisp. Rub with garlic clove if using.
- Assemble: Mash avocado onto toast. Top generously with corn mixture. Sprinkle remaining cotija, extra chili powder, and cilantro.
- Serve immediately with lime wedges.
Notes
- Shortcut: Use microwaved or canned corn (drained) if short on time.
- Spice adjust: Omit chili powder for mild version, or add hot sauce for extra heat.
- Vegan option: Swap mayo for vegan mayo and omit cotija (or use vegan cheese).
- Best eaten fresh—avocado may brown if prepped ahead.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Breakfast/Snack
- Method: No-Cook/Griddle
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 toast
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg