Mexican Street Corn-Inspired Avocado Toast

July 23, 2017

One of my favorite memories of living in Houston, Texas a few years ago was going to a walk-up Mexican food place and ordering esquites with one of my friends. I had never tried this Mexican street corn salad before, but it was one of those dishes I kept scooping my spoon into for bite after bite after bite. It was rich and creamy, sweet from the corn and salty from the cotija cheese.

Avocado toast is one of those things that is great by itself, but can be turned up a notch when topped with anything. (Poached eggs! Fresh tomato! Cheese!) It also makes the perfect sturdy and flavorful base for this esquites salad. The sourdough bread I toasted gives this crunchy contrast to the smooth avocado and sweet pops of the corn kernels. When I made this recipe, I literally wanted to keep testing it solely so I could keep eating it for breakfast, lunch or dinner. I brought it to work a few times and my co-workers glanced over like, “Do you have a extra bite of that?” Not to mention how gorgeous it looks in photos. I mean, hello Instagram!

When I had esquites for the first time, the richness of the salad felt slightly overwhelming because of all the mayonnaise. In this version, I swapped the mayo for Greek yogurt and enjoyed the tanginess of the yogurt and fresh lime juice even more than the mayo. That simple change lightens up the whole dish! The toast is filling enough for a hearty breakfast and could even be paired with poached or fried eggs to go the extra mile. If you double the salad, you can even eat it on the side for a different meal this summer.

Avocado toast may be trendy right now, but this dish will last beyond any fad. The colors, toppings and garnishes make it look straight out of a restaurant or magazine! Whether you make it for yourself or friends for your next brunch, I know everyone will be happy.

Love food. Love self. Love life.

Mexican Street Corn-Inspired Avocado Toast

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Recipe by Gabriela Rodiles Difficulty: Easy


Total time




  • 2 slices bread, toasted until golden brown

  • 1 avocado

  • 1 cup frozen charred corn kernels

  • 2 tablespoons Greek yogurt

  • 1 green onion, sliced

  • 2 tablespoons cilantro, chopped, plus extra for garnish

  • 1 lime, cut in half

  • Kosher salt and pepper to taste

  • 2 tablespoons crumbled feta, cotija or queso fresco

  • chili powder

  • red pepper flakes


  • Defrost the charred corn by heating in microwave with a little bit of water for 1 minute. Drain the water and dry the corn.
  • Mix the corn, Greek yogurt, green onion, cilantro and half of the lime juice with a generous pinch of salt and pepper.
  • 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.
  • 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.


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