Mexican Street Corn Avocado Toast
Prep time: 
Cook time: 
Total time: 
Serves: 2 pieces
  • 2 slices bread, toasted until golden brown
  • 1 avocado
  • 1 cup charred corn (I usually find it in the freezer section)
  • 2 tablespoons Greek yogurt
  • 1 green onion, sliced
  • 2 tablespoons cilantro, chopped, plus extra for garnish
  • 1 lime, cut in half
  • salt and pepper to taste
  • 2 tablespoons crumbled feta (cotija or queso fresco)
  • Chili powder
  • Red pepper flakes
  1. Defrost the charred corn by heating in microwave with a little bit of water for 1 minute. Drain the water and dry off the corn.
  2. Mix the corn, Greek yogurt, green onion, cilantro and half of the lime juice with a generous pinch of salt and pepper.
  3. Cut the avocado in half and remove pit. Scoop avocado halves into a bowl. Squeeze the other half of lime into bowl and add two pinches of salt. Mix until avocado is spreadable, but a little chunky still.
  4. Spread half of avocado mix on each piece of the toast, then top with the corn salad and crumbled feta. Sprinkle chili powder, red pepper flakes and cilantro for garnish.
Recipe by Gourmet Gab at