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5 from 1 vote

Mexican Street Corn Avocado Toast

A quick and easy breakfast, snack, or lunch featuring the fresh flavors of elote (Mexican Street Corn) on avocado toast.
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: American, Mexican
Keyword: 30 Min or Less, Vegetarian
Servings: 2 servings
Calories: 150kcal


  • 2 slices sandwich bread
  • extra virgin olive oil
  • salt
  • black pepper

Mexican Street Corn Salsa

  • 1/2 cup corn kernels
  • 1/2 jalapeno seeded and finely diced
  • 1/2 lime
  • 1/4 teaspoon chili powder
  • 2 Tablespoons cotija cheese crumbled
  • 1 Tablespoon fresh cilantro chopped (optional)
  • salt


  • Toast your bread to your preferred doneness.
  • While the bread is toasting, make the Mexican Street Corn Salsa by combining the corn, jalapeno, juice from 1/2 a lime, chili powder, cotija cheese, and cilantro. Season to taste with salt and add additional chili powder, lime, and jalapeno to taste.
  • When the toast is done, mash half of an avocado on each slice of bread. If using smaller bread slices (non-sandwich bread) such as the photos, this will be approximately 1/4 of an avocado per slice.
  • Drizzle each avocado toast with a little extra virgin olive oil and sprinkle some salt and pepper on top.
  • Spoon the Mexican Street Corn Salsa on top of the seasoned avocado.


I used a smaller baguette style bread at the equivalent of four slices total.
I use defrosted frozen corn for all of my Mexican Street Corn recipes. Fresh corn is best if you have it available.  Canned corn can work although the brine from the can adjusts the flavor of the corn and salsa.


Calories: 150kcal | Carbohydrates: 22g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 393mg | Potassium: 85mg | Fiber: 2g | Sugar: 4g | Vitamin A: 184IU | Vitamin C: 10mg | Calcium: 154mg | Iron: 1mg