Crispy toast topped with avocado and all the Mexican Street Corn flavors; lime, tajin, crema, cilantro, and of course charred corn!
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings3-4 Slices
Ingredients
1Large Ear of Steamed Corn on the Cob
2Avocados
3-4Slicesof Thick Cut Sourdough Bread
2TablespoonsMexican Cremasour cream will do too if you can't find crema
4TablespoonsCrumbled Queso Fresco
1TablespoonTajin Seasoning
1Small Fresh Jalapenosliced
Fresh Cilantro
Salt and Pepper
Lime Wedges
Instructions
Toast each slice of bread.
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.
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.
top with charred corn, a few jalapeno slices, queso fresco crumbles, fresh cilantro, and a good sprinkle of Tajin, salt, and pepper.
Use a fork/spoon to drizzle the crema back and forth over each slice. Finish off with a squeeze of fresh lime juice.