Recipe: Mexican Street Corn Avocado Toast

Mexican street corn avocado toast – the perfect way to up your avocado toast game. Plus, it packs a punch, adds some heat, and adds some great acid. Let’s get cooking!

Ingredients

• 4 slices of gluten free toast (I love these Kinnikinnick english muffins)
• 4 tablespoons of Mexican Street Corn (for us, it’s becoming a fridge staple)
• 2 large dollops of jalapeño guacamole or a large hass avocado
• salt and pepper to taste

First, make you Mexican street corn if you don’t have any in your fridge as a staple. I often make Mexican street corn avocado toast after having street corn tacos for dinner – it’s a great way to use the leftovers. Plus, there are times I make the guacamole and street corn to have avocado toast and the tacos are the leftovers!

Once the corn is done, make the guacamole. Then, put both in the fridge and chill for a bit if you have time. If not, and you’re hungry, then toast away!

Pop the bread (or gf english muffin in my case) down until it reached your personal desired toasted-ness and then build. Guacamole or avocado first, then top with the street corn. Add a few dashes of salt and pepper to taste and eat up.

Well, there you have it – one great way to make breakfast fun, full of flavour, and one you’ll look forward to eating.

Sometimes I’ll even have this dish for dinner if I’m in a snack mood, since a lighter dinner means I can have more snacks after! Oh, and if you’re looking for a way to punch this up even more, add a poached or fried egg and let that soft yoke run.

Thanks so much for stopping by and checking out this recipe. I hope you find some time to try it out – happy breakfast making!