Mexican Street Corn Avocado Toast

Ingredients

• 4 slices of crusty bread (like sourdough or ciabatta)
• 2 ripe avocados
• 1 tablespoon lime juice
• Salt and pepper to taste
• 2 ears of corn, husked
• 2 tablespoons mayonnaise
• 1/2 cup crumbled Cotija cheese (can substitute feta)
• 1 teaspoon chili powder
• 1 tablespoon fresh cilantro, chopped
• 1 lime, cut into wedges
• Extra cilantro leaves for garnish
• Chili flakes (optional for heat)

Instructions

1. Preheat your grill or grill pan over medium-high heat. Grill the husked corn for about 10-12 minutes, turning occasionally, until charred.
2. Allow the corn to cool, then cut the kernels into a bowl. Add mayonnaise, Cotija cheese, chili powder, and chopped cilantro. Mix well and set aside.
3. In another bowl, mash the ripe avocados with lime juice. Season with salt and pepper to taste.
4. Lightly toast the bread slices until golden brown.
5. Spread the avocado mixture on the toasted bread and top with the grilled corn mixture.
6. Garnish with extra cilantro leaves and chili flakes. Serve immediately with lime wedges.

Nutrition