Easy Crispy Mexican Street Corn Avocado Toast for Dinner
Craving Mexican Street Corn Avocado Toast? This easy, crispy dinner recipe is better than takeout and ready in just 20 minutes. After making this many times, I’ve discovered the trick to getting that perfect crispy texture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Hearty Lentil and Vegetable Soup Recipe and Creamy Crockpot Marry Me Chicken Recipe for Easy Dinner.
Why This Easy Crispy Mexican Street Corn Avocado Toast for Dinner Is Pure Comfort
- Crispy avocado toast with a creamy, tangy topping
- Easy dinner recipe ready in just 20 minutes
- Better than takeout and perfect for busy weeknights
- Customizable with your favorite toppings
What You'll Need for Easy Crispy Mexican Street Corn Avocado Toast for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Avocado
- Corn
- Lime
- Cilantro
- Red onion
- Jalapeño
- Mayonnaise
- Sour cream
- Bread
- Cotija cheese
- Salt
- Pepper
- Chili powder
- Garlic powder
- Cumin
- Lime juice
- Mayonnaise
- Sour cream
- Optional: Black beans
- Optional: Sliced radishes
- Optional: Crumbled bacon
- Optional: Sliced jalapeños
- Optional: Fresh cilantro
- Optional: Lime wedges
đź“ť Ingredient Notes
- Cotija cheese: Substitute with feta or crumbled queso fresco if needed.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Gets the perfect crispy texture on the avocado toast → See on Amazon
- Immersion blender — Makes it easy to blend the topping ingredients smoothly → See on Amazon
How to Make Easy Crispy Mexican Street Corn Avocado Toast for Dinner
- Prepare the corn: Heat a grill pan over medium-high heat. Add the corn and cook, turning occasionally, until charred on all sides, about 8-10 minutes. Remove from heat and let cool. Cut the kernels off the cob and set aside.
- Make the topping: In a blender or food processor, combine the mayonnaise, sour cream, lime juice, cilantro, garlic powder, cumin, salt, and pepper. Blend until smooth. Add the corn, red onion, jalapeño, and cotija cheese. Pulse until combined but still chunky. Taste and adjust seasoning if needed.
- Toast the bread: Heat a large skillet over medium heat. Add the bread slices and toast until golden brown and crispy, about 2-3 minutes per side.
- Assemble the avocado toast: Mash the avocado and spread it evenly on the toasted bread. Top with the corn mixture, sliced avocado, and your choice of optional toppings. Serve immediately and enjoy!
Cook's Tips for Perfect Easy Crispy Mexican Street Corn Avocado Toast for Dinner
- Pro tip: For a smokier flavor, grill the corn on the cob instead of using a grill pan.
- Common mistake and fix: If your avocado toast is soggy, try toasting the bread for a longer period or using a cast iron skillet to create a crispier crust.
- Pro tip: To make this recipe vegetarian, omit the cotija cheese or substitute with crumbled tofu.
- Pro tip: For a spicier version, add more jalapeño or a pinch of cayenne pepper to the topping mixture.
Storing & Reheating Easy Crispy Mexican Street Corn Avocado Toast for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftover topping in an airtight container in the fridge for up to 3 days. Make-ahead tip: The topping can be made up to 1 day ahead and stored in the fridge.
Freezing Easy Crispy Mexican Street Corn Avocado Toast for Dinner
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Not recommended for reheating.
Recipe Notes
- Chef tip: For a quicker version, use canned corn instead of fresh.
- Best substitution: Substitute the mayonnaise with Greek yogurt for a lighter version.
- Make-ahead: The topping can be made up to 1 day ahead and stored in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the topping is too thick, add a little bit of water or lime juice to thin it out.
Want to level up this recipe?
High-quality bread — Makes a big difference in the texture and taste of your avocado toast → Check price on Amazon
Easy Crispy Mexican Street Corn Avocado Toast for Dinner
Ingredients
Main Ingredients
- Avocado
- Corn
- Lime
- Cilantro
- Red onion
- Jalapeño
- Mayonnaise
- Sour cream
- Bread
- Cotija cheese
Seasonings
- Salt
- Pepper
- Chili powder
- Garlic powder
- Cumin
- Lime juice
- Mayonnaise
- Sour cream
Optional Toppings
- Black beans
- Sliced radishes
- Crumbled bacon
- Sliced jalapeños
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the corn: Heat a grill pan over medium-high heat. Add the corn and cook, turning occasionally, until charred on all sides, about 8-10 minutes. Remove from heat and let cool. Cut the kernels off the cob and set aside.
- Make the topping: In a blender or food processor, combine the mayonnaise, sour cream, lime juice, cilantro, garlic powder, cumin, salt, and pepper. Blend until smooth. Add the corn, red onion, jalapeño, and cotija cheese. Pulse until combined but still chunky. Taste and adjust seasoning if needed.
- Toast the bread: Heat a large skillet over medium heat. Add the bread slices and toast until golden brown and crispy, about 2-3 minutes per side.
- Assemble the avocado toast: Mash the avocado and spread it evenly on the toasted bread. Top with the corn mixture, sliced avocado, and your choice of optional toppings. Serve immediately and enjoy!
Notes
- Chef tip: For a quicker version, use canned corn instead of fresh.
- Best substitution: Substitute the mayonnaise with Greek yogurt for a lighter version.
- Make-ahead: The topping can be made up to 1 day ahead and stored in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the topping is too thick, add a little bit of water or lime juice to thin it out.
Storage
- Fridge: Store leftover topping in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Not recommended for reheating.
- Make ahead: The topping can be made up to 1 day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 10g
- Fat: 35g
- Carbs: 35g
- Fiber: 10g
- Sugar: 5g
- Sodium: 750mg
- Cholesterol: 20mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Mexican Street Corn Avocado Toast for Dinner FAQs
Yes, the topping can be made up to 1 day ahead and stored in the fridge.
If your avocado toast is soggy, try toasting the bread for a longer period or using a cast iron skillet to create a crispier crust.
Yes, using canned corn will save time and still result in a delicious topping.
To make this recipe vegetarian, omit the cotija cheese or substitute with crumbled tofu.
For a spicier version, add more jalapeño or a pinch of cayenne pepper to the topping mixture.
A Warm Final Note
I can’t wait for you to try Easy Crispy Mexican Street Corn Avocado Toast for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
