Esquites (Mexican Corn Salad) Avocado Toast

Esquites (Mexican Corn Salad) Avocado Toast
Avocado toast is so simple and oh so good but really it's just a start and I always enjoy adding extra flavour! One of my favourite summer dishes is esquites (Mexican corn salad) with charred corn, mayo, lime juice and crumbled cheese! There is just something magical about the sweet charred corn, creamy mayo and tangy lime juice combo that tingles my taste buds and add a dusting of chili powder to that and my mouth is in heaven! Of course if you take two great things like avocado toast and esquites and combine them the result is something truly spectacular! You really can't go wrong adding creamy avocado to the mix and serving it on a convenient slice of toast for easy eating! I always like to make extra esquites for quick and easy leftover esquites avocado toast for breakfast the next morning where you really just need to toast the bread and heat the corn salad!

Esquites (Mexican Corn Salad) Avocado Toast

Esquites (Mexican Corn Salad) Avocado Toast

Esquites (Mexican Corn Salad) Avocado Toast

Esquites (Mexican Corn Salad) Avocado Toast

Esquites (Mexican Corn Salad) Avocado Toast
Esquites (Mexican Corn Salad) Avocado Toast

Esquites (Mexican Corn Salad) Avocado Toast

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2

Cool and creamy avocado toast topped with esquites, a Mexican corn salad!


ingredients
  • 2 tablespoons butter
  • 3 cups corn (about 4 ears), cut from the cob
  • 1/2 jalapeno, seeded and finely diced
  • 2 tablespoons mayonnaise
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • 1 avocado, mashed
  • 1 tablespoon lime juice
  • salt to taste
  • 4 slices toast
  • 2 tablespoons cotija (or queso fresco or feta), crumbled
directions
  1. Melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes, before removing from heat.
  2. Mix the corn, jalapeno, mayo, green onion, cilantro, lime juice, salt and pepper.
  3. Mix the avocado, lime juice and salt, spread it on the toast, top with the corn salad and sprinkle on the cheese!

Option: Add garlic to the corn salad!
Option: Add finely diced jalapeno and red onion to the avocado mash!
Option: Garnish with chili powder!
Nutrition Facts: Calories 319, Fat 20.1g (Saturated 7g, Trans 0), Cholesterol 21mg, Sodium 213mg, Carbs 35.6g (Fiber 7g, Sugars 5.4g), Protein 5.7g
Nutrition by: Nutritional facts powered by Edamam

8 comments:

Maria said...

Now that is some loaded toast! Delicious!

A SPICY PERSPECTIVE said...

Loving the flavors of this toast recipe! Can't wait to try this recipe soon!

Jenny said...

Wow this looks fantastic Kevin!!

The Short (dis)Order Cook said...

I can't get enough corn this time of year and I love finding new ways to use it. I love the idea of combining a tasty corn salad with the deliciousness of avocado!

Heather Christo said...

this looks amazing!!

Katrina said...

I need to get on this STAT! So delicious!

Barbara said...

I love so many of your recipes, but this one fits my craving now. Really over the top this time of year!

marla said...

Looks AMAZING Kevin!!!

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