Say hello to the best breakfast mash-up you didn’t know you needed: Mexican Street-Corn Avocado Toast! This colorful, zesty twist on classic avocado toast is an absolute flavor explosion, marrying the creamy richness of ripe avocado with the vibrant punch of Mexican street corn, all piled high on toasty bread. You get golden kernels, a little bit of smoky heat, tangy lime, and those irresistible pops of cotija cheese for a breakfast (or lunch, or anytime snack) that’s as energizing as it is delicious. Trust me—this is the kind of dish you’ll crave again and again.

Mexican Street-Corn Avocado Toast Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mexican Street-Corn Avocado Toast is that it’s both simple and dazzling. Each ingredient shines in its own way, whether it’s the creamy avocado, the zippy lime, or the cheesy cotija. Gather these essentials and you’re only minutes away from your new favorite toast.

Sourdough or multigrain bread (2 slices, toasted): The sturdy, flavorful base for all the creamy and crunchy toppings.
Ripe avocado (1, peeled and mashed): Choose one that yields slightly to pressure for the creamiest spread.
Cooked corn kernels (½ cup, grilled or canned): Grilled corn brings a smoky touch, but canned works in a pinch.
Mayonnaise (2 tablespoons): This adds that classic elote creaminess to bind everything together.
Fresh lime juice (1 tablespoon): The key to balancing rich flavors with bright citrusy tang.
Chili powder (¼ teaspoon): For subtle heat and that signature Mexican street corn vibe.
Smoked paprika (¼ teaspoon): Infuses the dish with a gentle smokiness that’s irresistible.
Cotija cheese (2 tablespoons, crumbled): A crumbly Mexican cheese that adds salty, umami depth and a pop of contrast.
Fresh cilantro (1 tablespoon, chopped): Brings a fresh, herbaceous note to tie all the flavors together.
Salt and black pepper to taste: Essential for drawing out the best in every ingredient.
Optional red pepper flakes or hot sauce: Add as much or little heat as your heart desires.

How to Make Mexican Street-Corn Avocado Toast

Step 1: Mix the Corn Topping

In a small bowl, stir together your cooked corn, mayonnaise, fresh lime juice, chili powder, smoked paprika, cotija cheese, and chopped cilantro until everything is evenly coated. This magical little mixture is what makes Mexican Street-Corn Avocado Toast so memorable; take a taste and adjust the salt and pepper as you like for the perfect balance.

Step 2: Toast Your Bread

Toast two slices of sturdy bread (sourdough or multigrain both work brilliantly) until they’re golden and crisp. This will help your toast stand up to all those creamy and juicy toppings without going soggy. If you love a bit of char, grill the bread lightly for extra flavor.

Step 3: Smash the Avocado

Mash your ripe avocado in a bowl until smooth but still a little bit chunky—you want rustic texture here. Give it a pinch of salt to really bring out the avocado’s natural buttery flavor, then spread it generously over each slice of toast.

Step 4: Top and Assemble

Spoon that glorious street corn mixture all over the avocado layer, making sure every bite gets a little of everything. Sprinkle on a touch more chili powder or a few red pepper flakes if you want more heat, or a squeeze of extra lime for brightness. Serve immediately and dig in!

How to Serve Mexican Street-Corn Avocado Toast

Garnishes

Amp up the visual wow-factor with a scattering of extra cotija, a handful of fresh cilantro, and a final dusting of chili powder. For true Mexican Street-Corn Avocado Toast magic, don’t forget a wedge of lime on the side—for squeezing as you devour each bite.

Side Dishes

Pair this toast with a simple fruit salad, a side of black beans, or even a tangy slaw to round out your meal. If you’d like to make it more substantial, add a runny fried or poached egg on top (highly recommended for brunch!).

Creative Ways to Present

Serve the toast open-faced on a big sharing platter, cut into halves or quarters for party bites—perfect as a zippy appetizer. You can even load the toppings on mini toast rounds or crackers for an easy crowd-pleaser. The bold colors and inviting aroma will draw everyone in!

Make Ahead and Storage

Storing Leftovers

While Mexican Street-Corn Avocado Toast is best enjoyed fresh, you can prep the corn topping ahead and refrigerate it in an airtight container for up to two days. Be sure to mix the avocado and assemble just before serving, as avocado tends to brown quickly once mashed.

Freezing

Avocado doesn’t freeze well, so freezing assembled toast isn’t recommended. However, if you’ve made a larger batch of the street corn topping, you can freeze that portion separately for up to a month—just thaw and stir well before using on freshly mashed avocado.

Reheating

If you need to warm the corn topping, heat it gently in a skillet over low heat, then cool slightly before adding to your toast. The bread can be re-toasted to revive any leftover slices before topping with fresh avocado and corn mixture.

FAQs

Can I use frozen corn instead of fresh or canned?

Absolutely! Just thaw and drain it well, then give it a quick sauté in a dry skillet for a little charred edge to mimic the flavor of traditional street corn. It works beautifully for Mexican Street-Corn Avocado Toast.

Is there a substitute for cotija cheese?

If cotija is hard to find, crumbled feta makes an excellent alternative. Both are salty, tangy, and crumbly, though feta is a bit creamier. You could also try queso fresco for a milder, fresh take.

How can I make this vegan?

Opt for vegan mayo and skip the cotija or use a plant-based feta substitute. The rest of the ingredients are plant-based, so it’s easy to adapt this Mexican Street-Corn Avocado Toast to suit vegan diets.

What’s the best way to grill the corn?

Brush corn cobs with a touch of oil and cook them on a hot grill or grill pan, rotating until they’re evenly charred. Let cool, then slice off the kernels for that authentic smoky touch in your toast.

Can I add more vegetables or toppings?

Definitely! Sliced radishes, pickled onions, jalapeño slices, or cherry tomatoes all add color and crunch. Mexican Street-Corn Avocado Toast is endlessly customizable, so feel free to get creative.

Final Thoughts

If you’re in the mood to liven up your mornings (or any time of day), give Mexican Street-Corn Avocado Toast a try. It’s fun, fresh, and outrageously tasty—once you try it, you’ll want to make it again and again for yourself and anyone lucky enough to share your table!

Mexican Street-Corn Avocado Toast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: admin
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Vegetarian

Print Recipe

Description

Elevate your breakfast game with this flavorful Mexican Street-Corn Avocado Toast. Creamy avocado, zesty lime, and savory corn come together on crunchy toast for a satisfying and delicious morning treat.

Ingredients

Scale

Sourdough or Multigrain Toast:

2 slices toasted

Ripe Avocado Mash:

1 ripe avocado, peeled and mashed

Corn Mixture:

1/2 cup cooked corn kernels (grilled or canned)
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
2 tablespoons crumbled cotija cheese
1 tablespoon chopped fresh cilantro
Salt and black pepper to taste
Optional: red pepper flakes or hot sauce for heat

Cook Mode Prevent your screen from going dark

Instructions

Prepare Corn Mixture: In a bowl, combine corn, mayonnaise, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro. Season with salt and pepper.
Assemble Toast: Toast bread slices. Spread mashed avocado on each slice, sprinkle with salt. Top with corn mixture. Add extra chili powder or red pepper flakes if desired.
Serve: Enjoy immediately.