Street corn avocado toast – Bypass the eggs on your avo toast and go straight for the street corn because grilled corn, spices, and cojita are perfect with smashed avocado and crusty bread!
Are we saying goodbye to summer with this recipe? Heck no!
People, corn is still plentiful at the farm stands, farmer’s markets, grocery stores, and CSAs deep into September! So let’s make some street corn avocado toast, shall we?
Because, give me allll the street corn!!
My cousin and I made a meal out of the Mexican street corn we whipped up back in May and with the leftovers, came this street corn avocado toast. That street corn though? I’m STILL dreaming about it!
Holy freaking moly! As if the actual grilled street corn on the cob wasn’t amazing enough on its own, we went and disassembled it. Yup, we cut that sweet corn right off the cobs.
Then we mashed some avo on top of grilled bread and layered the street corn right on top the avo.
The result? Well, can you imagine the most delicious, spiced-up, creamy corn mixture along with your most favorite avocado toast? I mean, I’ve been loving on avo toast since before it became the biggest thing since, well, sliced bread (heh.) but when you stack a layer of street corn on top, you’re basically turning me into a puddle.
For this recipe, you’re basically making a Mexican street corn salad and piling it on top of avocado toast.
A Meal Prep Solution with a Toddler in the House
And let’s be real here: meals that take more than 30 to 40 minutes during the week just around my jam anymore. Not with a toddler looping around my legs while I’m cutting veggies and all but shouting for dinner.
So this toast is just the perfect thing for a weeknight meal or even a really great weekend lunch.
The Mexican street corn mixture is composed of grilled corn, that insanely delicious lime crema I blathered on about months ago, a bunch of pantry spices, cilantro, and crumbled queso fresco. When we made these toasts the first time, we actually just sliced the Mexican street corn right off the cob and into a bowl.
The corn was pre-assembled, if you will, and we were dying to use up the leftovers on some avocado toast.
Street Corn Avocado Toast for an Easy Weeknight Meal
But in the months since that first time, I’ve taken to just slicing grilled corn into a bowl and mixing it together with all of the good stuff. Same effect, much simpler method.
To make this a fairly quick weeknight meal, I make the crema and mix the spices together on the weekend so they’re both ready to go when I get home from work. The cilantro gets chopped and the cheese is crumbled while the corn is grilling. Then I grill or broil the toasts and smash up the avocado while the corn is cooling a bit.
Guys, this street corn avocado toast is SUCH an easy meal!! If you want to add a salad on the side, that would nice but it’s certainly not needed. No matter how you slice it (sorry for all the bread puns today!), you just cannot go wrong with avo toast toppled with Mexican street corn!
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More Street Corn Inspo!
mexican street corn salad from Everyday Annie
mexican street corn and quinoa from Craving Something Healthy
corn chowder with chile, lime, and cojita from Smitten Kitchen
mexican street corn pasta salad from Salt & Lavender
mexican street corn tostadas from the Forked Spoon
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Street Corn Avocado Toast
Street corn avocado toast will make you want to bypass the eggs on your avo toast and go straight for the street corn because grilled corn, spices, and cojita are perfect with smashed avocado and crusty bread!
- 2 ears sweet corn, husks and silk removed
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- ¼ tsp ancho Chile powder
- ⅛ tsp ground cumin
- ⅛ tsp hot smoked or sweet paprika
- ⅛ tsp Kosher salt
- A couple cranks of fresh black pepper
- Fresh lime juice
- 2 oz queso fresco or cojita cheese, crumbled small
- A couple tsp of chopped cilantro (no need to be exact here)
- 1 avocado, pitted
- ½ loaf sourdough or french bread
- Heat grill on high for 10 minutes. Grill the corn for 8 to 10 minutes, turning every couple of minutes so all sides are cooked fairly evenly. Transfer corn to a platter and allow to cool for 10 minutes.
- While the corn grills, stir the mayonnaise and sour cream together in a small bowl.
- When the corn has cooled a bit, slice it off the cobs directly into a large bowl. Add the mayonnaise-sour cream mixture, spices, salt and pepper, a few squeezes of lime juice, and half of the crumbled cheese.
The best of both worlds colliding: smashed avocado toast and Mexican street corn. Spice things up with some red pepper flakes or fresh jalapeño mixed into the avocado or the street corn - or both!
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