- 2 Bread Slices
- 1 large Avocado
- 1 Corn on the Cobb
- 4 Cherry Tomatoes
- 2 Tablespoons, crumbled Cotija Cheese
- 1 small Jalapeño Pepper
- 1 Lime
- 0.5 teaspoon Sea Salt
- 4 leaves Fresh Cilantro
Fiesta up your toast with this Mexican avocado toast!
Ok no, Mexicans don’t make their avocado toast like this – I am calling it Mexican as I am using Mexican inspired ingredients.
Avocado toast has been a part of my life for many years now. I cannot imagine a week without at least one avocado toast!
My go to is just avocado, sea salt and everything but the bagel seasoning.
However, once in a while I like to fancy it up a bit more.
Enter some of my favorited – roasted corn, cherry tomatoes and spicy jalapeño slices!
I love the flavor combination of the sweet corn with the creamy avocado.
If you do not have jalapeño but you still want to add some spice, add crushed red pepper flakes.
If you can find it, I recommend adding cotija cheese as it is mild, crumbly and goes perfectly with the other toppings.
This Mexican avocado toast recipe makes for a great toast party appetizer as well.
I would love to see your recreation of any avocado toast! You can send me a picture via Instagram.
Pan Roast The Corn
Peel off the husks from the corn.
If you have a cast iron skillet, I recommend using it to grill your corn.
Add a bit of oil (I use avocado oil) to a large, bottom heavy skillet and heat on medium heat heat.
Once the skillet is hot, add the corn on the cobb and allow it to get lightly charred on all side on medium/medium-high heat.
Keep an eye on your corn and using a pair of tongs turn the corn every once in a while.
This will take about 10 minutes.
Once the corn is golden brown and lightly charred, move it to a cutting board and cut off the cheeks with a sharp knife from all 4 sides of the cobb.
Build The Avocado Toast
Toast a couple of slices of your favorite bread and prepare the other toppings.
Wash and cut your cherry tomatoes in half.
Wash and slice the jalapeño.
Wash the cilantro leaves and slice your lim in half.
Also crumble up some cotija cheese.
Slice the avocado in half, remove the pit and using a spoon scoop out each half and place it onto the slices of toasted bread.
Using a fork, mash the avocado half onto the bread slice and spread it out evenly. Season with a bit of salt and a bit of fresh lime juice.
Next, add some of the charred corn kernels to each toast then add the cherry tomatoes, jalapeño slices, crumbled cotija cheese and a few cilantro leaves.
Lastly, season with a bit more sea salt and fresh lime juice.