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Elote (Mexican Street Corn) Avocado Toast

Crispy toast topped with avocado and all the Mexican Street Corn flavors; lime, tajin, crema, cilantro, and of course charred corn!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 -4 Slices

Ingredients

  • 1 Large Ear of Steamed Corn on the Cob
  • 2 Avocados
  • 3-4 Slices of Thick Cut Sourdough Bread
  • 2 Tablespoons Mexican Crema sour cream will do too if you can't find crema
  • 4 Tablespoons Crumbled Queso Fresco
  • 1 Tablespoon Tajin Seasoning
  • 1 Small Fresh Jalapeno sliced
  • Fresh Cilantro
  • Salt and Pepper
  • Lime Wedges

Instructions

  1. Toast each slice of bread.
  2. either char the corn by placing over an open flame burner for a minute on each side or in the oven, under a high broiler for 3-4 minutes. Once the cob is cool enough, stand the cob upright and then cut down the side to slice off all the kernels.
  3. Add about 1/2 of an avocado to each slice of bread. Use a fork to smash it into the bread and slightly spread it all over.
  4. top with charred corn, a few jalapeno slices, queso fresco crumbles, fresh cilantro, and a good sprinkle of Tajin, salt, and pepper.
  5. Use a fork/spoon to drizzle the crema back and forth over each slice. Finish off with a squeeze of fresh lime juice.
  6. Enjoy! Best eaten day of.