If you’re looking for a way to elevate your everyday avocado toast, this Mexican Street Corn Avocado Toast brings bold flavors, textures, and a bit of smoky char—all the way from the world of Elote. It’s crisp, creamy, tangy, and cheesy, and it turns a simple breakfast or snack into something special.
What Makes It Special
- Charred corn flavour: Fresh corn or even frozen corn lightly charred gives smoky sweetness.
- Creamy & tangy toppings: Avocado smashed with lime, plus Greek yoghurt reduces heaviness vs. mayo.
- Cheesy punch: Cotija or feta adds saltiness and richness.
- Bright accents: Pickled red onions or freshly chopped onions, fresh cilantro, and lime juice lift all the flavors.
Ingredients You’ll Need
- Bread (sourdough or a hearty whole grain works great)
- Ripe avocado
- Corn on the cob (fresh ideally) or frozen corn if needed
- Fresh cilantro
- Lime juice
- Salt, pepper, chili flakes, garlic powder
- Greek yoghurt (plain, unsweetened)
- Cotija cheese or feta (or vegan substitutes)
- Pickled red onions or raw red onion
Step‑by‑Step Instructions
- Cook the Corn
- If using fresh corn, grill it (husk removed) until lightly charred, then cut kernels off the cob.
- If using frozen corn, heat a little oil in a frying pan and cook until slightly golden/charred.
- Prepare the Corn Mixture
- Let corn cool a bit, then mix in lime juice, Greek yoghurt, cilantro, salt, pepper, garlic powder, and chili flakes. Taste and adjust seasoning.
- Toast & Avocado Prep
- Toast your bread slices until golden.
- Mash the avocado with salt and pepper, spread it on the warm toast.
- Assemble & Serve
- Top the avocado with the prepared corn mixture.
- Add crumbled cheese (cotija or feta).
- Garnish with cilantro, extra chili flakes if desired, and pickled red onions for brightness.
- Serve immediately.
Tips & Variations
- If cotija is hard to find in your area, feta is a great substitute.
- For a vegan version, use plant‑based yoghurt and vegan cheese.
- If grilling corn isn’t possible, use a grilling pan or sear the kernels in a skillet to get some char.
- Toast the bread just before serving so it stays crisp under creamy toppings.
Storage
- Store the corn mixture separately in an airtight container in the fridge for up to 3‑4 days.
- Only toast the bread and mash avocado right before serving—those do not hold up well.
Why This Recipe Works
This recipe is perfect when you want something more exciting than the usual avocado toast but don’t want anything too time‑consuming or complicated. The combination of creamy, smoky, salty, and tangy components hits all the right flavour notes. Plus, it’s flexible: swap ingredients to suit what you have on hand or dietary preferences.