Easy Mexican Street Corn Avocado Toast for Dinner
Easy Mexican Street Corn Avocado Toast is the perfect crispy, creamy dinner solution. After making this many times, I’ve discovered the secret to keeping the avocado from browning. Plus, it’s ready in just 20 minutes. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Tuscan White Bean Soup with Sausage and Spinach and Easy Sweet Potato Chickpea Curry Recipe.
Why This Easy Mexican Street Corn Avocado Toast for Dinner Is Pure Comfort
- Crispy corn and creamy avocado
- Ready in just 20 minutes
- Better than takeout
What You'll Need for Easy 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.
- 6 ears of corn
- 2 ripe avocados
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional: Fresh cilantro
- Optional: Diced red onion
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- corn: Fresh is best, but frozen works too.
🛒 Tools & Equipment I Recommend
- Avocado Knife — Makes slicing avocados a breeze → See on Amazon
- Cast Iron Skillet — Gives the perfect crispy corn → See on Amazon
How to Make Easy Mexican Street Corn Avocado Toast for Dinner
- Step 1: Preheat grill or grill pan to medium-high heat.
- Step 2: Grill corn until charred, about 10 minutes. Let cool, then cut kernels off the cob.
- Step 3: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Step 4: Add corn to the bowl and mix well.
- Step 5: Toast bread to your desired level of crispiness.
- Step 6: Mash avocado and spread on toast. Top with corn mixture, feta, cilantro, red onion, and red pepper flakes.
Cook's Tips for Perfect Easy Mexican Street Corn Avocado Toast for Dinner
- : To prevent avocado from browning, sprinkle with lime juice before mashing.
- Common mistake and fix: Don't overcook the corn. It should be crispy, not mushy.
- : For a spicier kick, add diced jalapeño to the corn mixture.
- : To make ahead, prepare the corn mixture and avocado separately. Assemble just before serving.
Storing & Reheating Easy Mexican Street Corn Avocado Toast for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the corn mixture and avocado separately up to a day ahead.
Freezing Easy Mexican Street Corn Avocado Toast for Dinner
Not recommended.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 5-7 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a vegetarian version, omit the feta or substitute with vegan feta.
- Best substitution: No substitutions for the corn. It's the star of the show!
- Make-ahead: See storage notes.
- Scaling: This recipe is easy to double or triple for a crowd.
- Troubleshooting: If your avocado is browning, it's too ripe. Use it for smoothies instead.
Want to level up this recipe?
Grill Pan — Gives the perfect charred corn flavor → Check price on Amazon
Easy Mexican Street Corn Avocado Toast for Dinner
Ingredients
Main Ingredients
- 6 ears of corn
- 2 ripe avocados
- 1/2 cup crumbled feta cheese
Seasonings
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Optional Toppings
- Fresh cilantro
- Diced red onion
- Crushed red pepper flakes
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat.
- Step 2: Grill corn until charred, about 10 minutes. Let cool, then cut kernels off the cob.
- Step 3: In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Step 4: Add corn to the bowl and mix well.
- Step 5: Toast bread to your desired level of crispiness.
- Step 6: Mash avocado and spread on toast. Top with corn mixture, feta, cilantro, red onion, and red pepper flakes.
Notes
- Chef tip: For a vegetarian version, omit the feta or substitute with vegan feta.
- Best substitution: No substitutions for the corn. It's the star of the show!
- Make-ahead: See storage notes.
- Scaling: This recipe is easy to double or triple for a crowd.
- Troubleshooting: If your avocado is browning, it's too ripe. Use it for smoothies instead.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended.
- Oven reheat: Reheat in the oven at 350°F for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: Prepare the corn mixture and avocado separately up to a day ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 35g
- Carbs: 35g
- Fiber: 8g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 30mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mexican Street Corn Avocado Toast for Dinner FAQs
Prepare the corn mixture and avocado separately up to a day ahead. Assemble just before serving.
Overcooking the corn or using too much avocado can make the toast soggy. Be sure to crisp your bread and use just enough avocado to spread.
Not recommended. The avocado and bread will not freeze well.
Yes, you can! Cook the corn at 400°F for 5-7 minutes, then follow the rest of the recipe as written.
Greek yogurt can be used as a substitute for mayonnaise.
A Warm Final Note
I can’t wait for you to try Easy 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!
