Corn Elote Avocado Toast

Behold, a gem to my eyes and ears.

Ya get it. Because corn is grown in ears?

Ok I’ll stop

It is getting to be summer around these parts. And the heat is getting to that point where it is almost unbearable. But it is a trade off, because now we have all of this summer produce that I don’t know what to do with. Lately, most of my meals have been salads, simply because I have a lot of produce to use and little time to use it. However, I love the idea of having toast meals as the weather gets hotter, mostly because I need some variation and I will do anything in my power not to turn on my oven.

Avocado toast always seems like a good idea. The problem is that there are SO many ways to customize it, that I get so overwhelmed. I’ve thrown peas, zucchini, asparagus, cucumber, strawberries, and peaches in the mix. And of course tomatoes. Do you see what I mean? There are so many options that my poor heart cannot handle it!

So in my infinite quest to make avocado toast even more spectacular, I discovered this little number that I think you guys are going to absolutely DIE for. Hopefully not actually, but absolutely theoretically Because I sure did. What I love most about it is I can make the components ahead of time, assemble it in the morning, and it tastes as if you were slaving over the hot coals this morning. OOOHH what a dream.

So, let’s assess the situation from the bottom up, shall we? Number 1:toasted bread. I have rocked the Squirrelly bread from Silver Hills Bakery recently. I am loving it! . This is THE bread I have been using for all of my toasting needs. It is SUPER seedy, so it’s got all kinds of texture going on. Plus, it is hard to find a bread with almost no sugar and with a bunch of plant based protein. The bread is made by sprouting whole grains. The sprouting process deactivates phytic acid which is an anti nutrient contained in whole grains and beans. Phytic acid’s structure allows it to bind minerals and nutrients contained in whole grains. It creates an insoluble complex that is excreted in tact and prevents our ability to absorb and utilize a majority of nutrients found in the whole grain. One way to deactivate phytic acid is through sprouting/soaking.

So yeah, this bread has got it going on!

So I get that bread nice and toasted. I like my toast almost burnt, but if you aren’t into that charr like I am, feel free to toast it to your liking. Next, we have that avocado SMASH, which is basically avo combined with plenty of lime juice and sea salt. Next comes the roasted corn (which you have HOPEFULLY cut off of the cob). Wouldn’t that just be a funny image? I’m going to sit with that one for a while. Then queso fresco (or feta if you’re lazy like me), cilantro, and hot sauce take this toast up to a 9.5. Seriously, it is so good, you will wonder why you didn’t put two and two together. Traditionally, elote is served on a skewer but I do not advise you put your toast on that!

Yields 4

Corn Elote Avocado Toast

10 minPrep Time

5 minCook Time

15 minTotal Time

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  • 2 ears sweet corn
  • 1 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 avocados
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices Silver Hills Bakery bread
  • 2 tablespoons crumbled queso fresco cheese (can substitute feta cheese)
  • 2 tablespoons finely chopped fresh cilantro
  • 4 hard boiled eggs (optional)
  • hot sauce (optional)


To grill the corn, rub the ears with coconut oil. Place the husked ears on the grill and cook until the corn is golden or charred - whichever you prefer - turning the ears as you go. Remove them from the grill and let cool slightly. Cut off of the cob and place into a bowl. Sprinkle with salt, pepper, and chili lime seasoning and toss to coat.

In a separate bowl, smash together the avocado, lime, salt, and pepper. Spread avocado smash onto toasted bread. Spoon roasted corn on toasted bread. Top with queso fresco, cilantro and grated hard boiled eggs. Sprinkle with paprika or hot sauce, to taste. EAT



1392 cal


120 g


90 g


18 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Stick to bread never sounded like a good idea

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