I’ve found the perfect margarita companion.
Besides a straw.
It’s toast — but not just any toast. Thick slices of toasted bread topped with smashed avocado, grilled charred buttered corn, crumbly fresh cheese, bright herbs and spices, and plenty of lime and salt.
Oh my.
Pass the tequila.
Consider this a no-recipe recipe: simple, flexible, and mostly about great ingredients and quick assembly. It’s the kind of dish that looks fancy but comes together fast — perfect for a casual lunch, snack, or appetizer to share.
Look at that smoky, buttery corn melting into the avocado.
I can’t resist.
I’m a little obsessed with grilled corn. My market had good ears early in the season, so I’ve been grilling everything. I had leftover grilled corn one morning and immediately knew it belonged on avocado toast.
Avocado on toast. Corn on the avocado. Into my face.
I originally planned a dessert post, but after making this for lunch I couldn’t wait to share. It’s a fantastic meal, snack, or light lunch — filling, fresh, and seriously flavorful. Please make it this weekend and tell me how it goes. I’ll bring a margarita.
Mexican Grilled Corn Avocado Toast
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Ingredients
grilled corn
- 2 ears sweet corn
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
toast
- 2 avocados
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lime, sliced into wedges
- 4 thick slices whole grain bread, toasted
- 1/3 cup crumbled queso fresco
- 2 tablespoons finely chopped fresh cilantro
- pinch of smoked paprika
Instructions
- To grill the corn, rub each ear with olive oil. Grill the corn directly on the grates (husks removed or left on if you prefer) until the kernels are golden and charred in spots, turning occasionally. Remove from the grill and let cool slightly.
- Stir together the softened butter, smoked paprika, salt and pepper. Brush the seasoned butter over the warm corn and let it rest a few minutes so the flavors settle before slicing the kernels from the cob into a bowl.
- In a bowl, mash the avocados with the salt, pepper and juice from a lime wedge. Spread the mashed avocado evenly over the toasted bread. Top with generous spoonfuls of the grilled corn, a sprinkle of queso fresco, cilantro, and a tiny pinch more smoked paprika. Finish with another squeeze of lime and serve immediately.
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Dreamy.