Esquites (Mexican Corn Salad) Avocado Toast

Esquites (Mexican Corn Salad) Avocado Toast

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!

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

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