Mexican Avocado Toast with Corn and Queso Fresco
Avocado toast has taken the world by storm, but if you're looking for a bold, flavorful upgrade, this Mexican Avocado Toast with Corn and Queso Fresco is the way to go. It’s creamy, crunchy, and just the right amount of spicy - perfect for breakfast, brunch, or a light lunch.
Servings: 2
Ingredients
- 2 cups frozen corn or fresh for extra flavor
- 1 ripe Hass avocado mashed
- 2 thick slices of whole-grain or sourdough bread toasted
- 1/3 cup queso fresco crumbled
- 1/3 teaspoon cayenne pepper
- 1/3 teaspoon salt
- 1 tablespoon olive oil
- 1 garlic clove optional, for extra flavor
- 1/2 teaspoon smoked paprika or cumin optional
- lime wedges to serve optional
Instructions
Prepare the Corn
- Heat a skillet over medium heat and add olive oil. Sauté the corn until tender, stirring occasionally. For extra depth, mix in smoked paprika, cumin, or finely chopped garlic. Sprinkle in salt and let the flavors develop for a smoky, slightly sweet taste.
Toast the Bread
- While the corn is cooking, toast the bread until golden brown and firm. For a subtle garlic flavor, rub a peeled garlic clove over the toasted bread before adding toppings.
Mash the Avocado
- In a bowl, mash the avocado with a fork until smooth but slightly chunky. Stir in salt and lime juice to enhance the flavor and prevent browning.
Assemble the Toast
- Spread the mashed avocado evenly over the toasted bread. Top with sautéed corn, crumbled queso fresco, and a sprinkle of cayenne pepper. You can drizzle it with a touch of olive oil for extra richness.
- Serve warm.
Notes
For added flavor and texture, try these toppings:
- Fresh cilantro for a bright, herby contrast
- Pickled onions for a tangy kick
- Cherry tomatoes for a juicy pop of sweetness
- Hot sauce or salsa verde for extra spice
- A poached or fried egg for protein and creaminess