We are on a south of the border kick over here.
Seriously, you need to do yourself a favor (or better yet, a f(l)avor) and make these bad boys up. I know y’all might pause at the fact that I am seriously writing up a recipe for avocado toast… but think of this more as a major sign to flavortown.
Oh no… am I turning into Guy Fieri?
Call me bizarre, but I think my least favorite veggie to eat is corn. It basically goes against all of America. Go figure!
It’s not like I don’t like corn (clearly I do because I love polenta), but I just hardly ever buy it or think to use it. Also, I think corn is put in a lot of unnecessary things (looking at you fried rice) that I do not entirely understand. But summer totally changes the game for me.
Corn on the cob in Jersey in the summertime is unlike that stuff you get. There’s nothing more reminiscent of summer than fresh corn on a hot summer night. And, this time of year, I want ALL the fresh corn. And this might be my new favorite way to eat it.
If you’ve never heard of Mexican street corn before (aka Elote) it is corn grilled until the kernels blister, smeared with mayonnaise, and covered in chili powder, lime, and cojita cheese. It is the perfect combination of spicy, creamy, fatty, and sweet. OOOHH I am in shivers just thinking about it.
So, because everything according to millenials tastes better with avocado, what better way to show off summer’s start then on top of avocado toast. So here we are! I am personally not a fan of mayo, so I’ve replaced it with avocado. With all of the flavors going on (salty feta, spicy chili, tangy time) I promise you won’t miss it. I am so obsessed with all the flavors here I cannot even tell you. Plus, it’s one of those nonrecipe recipes meaning anyone can do it. I’m your personal cheerleader here!
You can have it as a snack or top it with an egg for lunch, breakfast, or an even larger snack. Anyway ya slice it, it’s a damn treat!.
Yields 2 main servings or 4 side servings
5 minPrep Time
5 minCook Time
10 minTotal Time
5 based on 1 review(s)
- 1 teaspoon coconut oil or butter
- kernels from 1 ear of corn, cut from the cob (or 1/2 cup thawed frozen corn)
- 1/2 teaspoon chili powder
- juice from 1/2 lime
- 1/4 teaspoon salt
- 4 slices of bread, toasted to your liking
- 1 ripe avocado
- juice from 1/2 lime
- salt + pepper
- 2 tablespoons crumbled cojita cheese or feta cheese
- cilantro, for serving
Warm coconut oil/butter in a skillet over medium heat. Add corn kernels and cook until corn is charred and blistered, approximately 5 minutes. Add chili powder, lime juice, and salt, tossing to coat.
Mash together avocado, lime juice, and salt in a small bowl. Top toasted bread with avocado mash, then with charred corn mixture. Top with cojita/feta cheese and cilantro. EAT.