Mexican Grilled Corn Avocado Toast
Toast with smashed avocado and grilled, charred, buttery corn. Crumbly, fresh cheese. Spices and herbs. Lime and salt.
Servings Prep Time
4 30minutes
Servings Prep Time
4 30minutes
Ingredients
Grilled Corn
  • 2ears sweet corn
  • 1tablespoon olive oil
  • 2tablespoons unsalted butter, softened
  • 1/2teaspoon smoked paprika
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
Toast
  • 2 avocados
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
  • 1/2 lime, sliced into wedges
  • 4slices whole grain, thick-sliced seedy bread, toasted
  • 1/3cup crumbled queso fresco cheese
  • 2tablespoons finely chopped fresh cilantro
  • pinch of smoked paprika
Instructions
Grilled Corn
  1. To grill the corn, rub the ears with the olive oil. For this recipe we will grill with out the husks and without foil, so it takes only a few minutes.
  2. Place the 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.
  3. Stir together the butter, paprika, salt and pepper, then butter the corn. Let it sit for a few more minutes before slicing the kernels from the cob into a bowl or plate. This helps keep the buttery flavor and seasonings with the corn.
Toast
  1. In a bowl, mash the avocados with the salt, pepper and the juice from one lime wedge.
  2. Spread the mash evenly on the toast then top with a few huge spoonfuls of the corn, a few sprinkles of the queso fresco, a sprinkling of cilantro and a tiny pinch more of smoked paprika. Hit with one more spritz of lime. DEVOUR