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Mexican Corn & Avocado Toast

Yields2 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

 2 slices sourdough, or your favourite bread, toasted
 ½ large ripe avocado
 juice from 1/2 lime
 2 cobs of corn, husks removed
 1 tsp olive oil
 ¼ tsp smoked paprika or chilli powder
 2 tbsp crumbled feta cheese, optional
 salt & pepper
 fresh coriander leaves & lime wedges, to serve

Place corn into a pot of boiling water, cook for 1 minutes. Remove, drain on kitchen towel, and brush cobs with olive oil. Preheat barbeque of heavy-based skillet to high. Add corn and cook, turning regularly, until lightly charred.


Slice corn off of cob with a sharp knife, sprinkle with paprika.


Smash avocado in a small bowl. Stir through lime juice and season with salt and pepper.


Spread toast with avocado. Top with charred corn, feta cheese and coriander leaves.


Serve immediately, with extra lime.


Thawed frozen corn, or tinned corn, can be drained and used in place of fresh. Skip boiling and drizzle the olive oil into a skillet over high-heat. Add corn, and cook until warmed through and starting to char.
Substitute toast with 4 small tortillas, if preferred.
The skin of a Hass avocado changes colour as it ripens, from green to purple-black when ready to eat.

Nutrition Facts

Servings 2