Mexican Elote-Style Avocado Toast Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
2 Servings
Ingredients
  • 3 ears of corn
  • 1 tablespoon + 1 teaspoon avocado oil, divided
  • 1 ¼ teaspoon salt, divided
  • 2 tablespoons mayonnaise
  • 1 tablespoon +1 teaspoon lime juice, divided
  • ¼ teaspoon chili powder
  • 2 avocados
  • 4 slices sourdough
  • ¼ cup cotija cheese
  • 1 tablespoon chopped cilantro
  • ¼ teaspoon Tajín
  • Lime wedges for serving
Directions
  1. Brush the corn cobs with one teaspoon of oil and sprinkle with ¼ teaspoon of salt.
  2. Add the remaining oil to a cast iron skillet and bring the heat to medium-high.
  3. Add the corn and cook for about 10 minutes, turning the corn to char all sides.
  4. Meanwhile, in a small bowl, combine the mayonnaise with 1 teaspoon of lime juice, ½ teaspoon salt, and the chili powder.
  5. When the corn is done, stand it up in a bowl and cut off the kernels.
  6. Add the mayonnaise mixture and toss.
  7. In a small bowl, mash the avocados with a fork.
  8. Add the remaining lime juice and remaining salt.
  9. Toast the bread.
  10. Spread a generous layer of the mashed avocado on each slice.
  11. Add a layer of the elote corn mixture.
  12. Finish with cotija cheese, cilantro, and Tajín, before serving