Are you a fan of avocado toast? If so, have you tried our Elote Avocado Toast recipe? It’s a delicious twist on a classic dish that’s sure to add some excitement to your meals. This recipe is inspired by the savory flavors of Mexican street corn, which adds a unique twist to the classic avocado toast.
What’s great about this recipe is that it’s versatile and can be enjoyed anytime. Whether you’re looking for a quick breakfast or a satisfying lunch, this dish hits the spot. And the best part? It’s effortless to make, which is why it’s among my favorite recipes. You can easily recreate this culinary delight in your own kitchen.
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Elote Avocado Toast
With Cinco de Mayo just a couple of days away, it’s time to indulge in the delightful and spicy flavors of Mexican, Tex-Mex, and Southwest cuisine. If you’re a fan of these flavors, you might have already tried cooking some delicious recipes for tacos, enchiladas, quesadillas, arroz verde, and desserts.
Today, I’m excited to share a mouth-watering Tex-Mex recipe featuring Mexican Street Corn’s fresh and tangy flavors on avocado toast.
Smashed avocado topped with Elote, pickled red onion, feta cheese, chipotle southwest, and cilantro on top of toasted sourdough. Combining my favorites, avo toast and Elotes, makes for a crazy delicious dish!
This Elotes Avocado Toast would also be perfect for easy entertaining! Make a batch of Elotes, make your own, or use store-bought pickles onions, mash the avocados, and let guests assemble their Elotes Avocado Toast themselves! It’s the perfect addition to your next gatherings!
This recipe is
- Creamy, crunchy, salty, sweet, acidic, spicy,
- a beautiful combination of flavor and texture,
- perfect for a satisfying breakfast, a quick snack, or a light meal,
- easy to make, and so delicious,
- takes avocado toast to the next level, sure to impress your family and friends.
Wondering What is Elote?
Elote is a delicious Mexican street food made by grilling corn and then brushing it with a mixture of creamy Mayo and tangy Mexican crema. This mouth-watering dish is topped with crumbled cotija cheese, spicy chili powder, fresh lime juice, and fragrant cilantro. Combining these ingredients creates a flavor explosion that will leave your taste buds tingling with excitement.
I first tasted Elote on a cruise trip to Ensenada and have been obsessed with it ever since. I often enjoy it as a dip, but I’m taking things up a notch today by transforming it into a topping for creamy avocado toast.
The avocado’s creamy, buttery flavor perfectly complements the tangy and spicy flavors of the Elote, making it an ideal breakfast, brunch, or light meal option. So, if you want to experience the amazing flavors of Elote and avocado toast for yourself, try this recipe and enjoy a truly unique and delicious culinary adventure!
Ingredients required
- Corn: Use fresh or frozen.
- Jalapeno—You can add it according to your spice level. You can substitute it with serrano peppers or skip it if you are making it for kids.
- Seasonings – I have used Trader Joe’s Everything But The Elote Seasoning Blend. You can substitute it with chili powder, salt, and cumin powder.
- Garlic – gives excellent flavors. Chop them very finely or grate them.
- Dairy: Mayo and sour cream. To make it a bit healthier, you can use Greek yogurt instead of Mayo. Traditionally, Mexican crema is used to make this dip, but since I had sour cream in my fridge, I used that.
- Butter – for sautéing garlic, jalapeno, and corn. You can use oil instead of butter.
- Cilantro is a very aromatic herb and a must for this recipe.
- Lemon juice –to balance out the flavors of dairy products.
- Cheese—traditionally, Cotija is used. As cojita cheese is not vegetarian, I have substituted it with vegetarian feta cheese. You can also use parmesan cheese.
- Avocado: Make sure to use ripe and good-quality avocados.
- Bread—I like to use sourdough bread to make avocado toast, but feel free to use your choice of bread.
- Olive oil – To toast the bread.
- Other toppings—I used homemade pickled onions and homemade chipotle southwest sauce, but feel free to use store-bought ones.
See recipe card for quantities.
Instructions
Make Elote topping
- Step 1: Heat butter in a pan. Add garlic and jalapenos. Sauté for a few seconds.
- Step 2: Now add corn kernels. Stir and cook until they become slightly caramelized, about 5 to 6 minutes. Switch off the flame and let the corn mixture cool.
- Step 3: Now, put Mayonnaise, sour cream, cilantro, elote seasoning, and lemon juice in a big mixing bowl.
- Step 5: Take avocados (Peeled and seed removed), add salt, and mash them very well. Keep it aside.
- Step 4: Add corn and mix all the ingredients until well combined. Taste it and adjust the seasoning to your liking. Keep it aside.
- Step 6: Toast the sourdough slices in a little olive oil on a griddle until golden on both sides. Set them aside.
Let’s assemble
Slather the creamy avocado spread on one slice of toasted sourdough bread. Top with the creamy corn mixture. Garnish with a pickled onion, feta cheese, drizzle of chipotle southwest sauce, and garnish with cilantro. Repeat the same process with the remaining toasted bread. Your Elote avocado toasts are ready. Enjoy!!
Storage
You can store these toast up to a day in the fridge. For best results, consume avocado toast within 24 hours of preparation to avoid soggy bread and oxidized avocado.
Top tip
- When selecting avocados, it is important to choose ones that are ripe but not overripe. You can determine this by gently squeezing the avocado and feeling for a slight yield. Avoid using avocados that are mushy or stringy on the inside. If you come across any bruised or brown bits when you cut them open, it is best to scoop them out and discard them before mashing the rest.
- It is recommended to buy good-quality bread and toast it well. Sourdough bread is the preferred choice for making avocado toast. Golden, well-toasted bread provides a solid base and a crisp, shattering contrast against the creamy avocado and corn mixture.
- If you plan on mashing a large quantity of avocados at once, using a potato masher or pastry cutter rather than a fork is best. This helps to ensure a smoother and more consistent texture, making your avocado spread even more delicious.
- For the Elote dip, it is advisable to make it at least a few hours in advance to allow the flavors to develop fully.
- Instead of using all Mayonnaise to bind the dip, adding sour cream results in a creamier and lighter texture. However, depending on your preference, you can use only Mayo or sour cream.
- Add more jalapenos or hot sauce to the Elote dip if you prefer spicy food.
- While I have used feta cheese in this recipe, you can also use parmesan cheese or queso fresco instead.
- If you have any leftover Elotes dip, you can store it in an airtight container in the refrigerator for up to four days. To make the Mexican street corn avocado toast more interesting, you can crush hot Cheetos or regular Cheetos and use them as a topping.
FAQ
The Mexican street corn topping tastes best when sauteed corn is used. But if you are in a hurry, simply skip that step. In that case, use only frozen corn. Thaw it according to the package instructions and use it in the recipe. Add garlic and jalapenos raw.
As mentioned above, you can use one teaspoon of chili powder, salt to taste, and ½ teaspoon of cumin powder instead of an elote seasoning blend.
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Elote Avocado Toast
Ingredients
- 2 cups – Fresh corn kernels
- ¼ cup – Mayonnaise
- 2 tablespoon – sour cream
- ½ tablespoon – Jalapeno chopped
- ½ tablespoon – grated garlic
- 2 tablespoon – finely chopped cilantro
- 1 ½ tablespoon – lemon juice
- ½ tablespoon – elote seasoning for substitution; please read the FAQ section above the recipe card
- 1 tablespoon – butter
- 8 slices of sourdough bread Or your choice of bread
- 4 medium medium Ripe avocados
- ½ teaspoon salt
- 3 tablespoon Chipotle Southwest sauce Homemade or store-bought
- 3 tablespoon Pickled onions homemade or store-bought
- 3 tablespoons – feta cheese
- Cilantro for garnishing
- a couple of teaspoon of olive oil for toasting the bread
Instructions
Make Elote topping
- Heat butter in a pan. Add garlic and jalapenos. Sauté for a few seconds.
- Now add corn kernels. Stir and cook until they become slightly caramelized, about 5 to 6 minutes. Switch off the flame and let the corn mixture cool.
- Now, put Mayonnaise, sour cream, cilantro, elote seasoning, and lemon juice in a big mixing bowl. Add corn and mix all the ingredients until well combined. Taste it and adjust the seasoning to your liking. Remember, this is your dish, so feel free to add more or less of any ingredient to suit your taste. Keep it aside.
- Toast the sourdough slices in a little olive oil on a griddle until golden on both sides. Set them aside.
- Take avocados (Peeled and seed removed), add salt, and mash them very well. This step is crucial for achieving a smooth and creamy texture for your avocado spread. Keep it aside.
Let’s assemble
- Slather the creamy avocado spread on one slice of toasted sourdough bread. Top with the creamy corn mixture. Garnish with a pickled onion, feta cheese, drizzle of chipotle southwest sauce, and garnish with cilantro. Repeat the same process with the remaining toasted bread. Your Elote avocado toasts are ready. Enjoy!!
Notes
- When selecting avocados, it is essential to choose ones that are ripe but not overripe. You can determine this by gently squeezing the avocado and feeling for a slight yield. Avoid using avocados that are mushy or stringy on the inside. If you come across any bruised or brown bits when you cut them open, it is best to scoop them out and discard them before mashing the rest.
- It is recommended to buy good-quality bread and toast it well. Sourdough bread is the preferred choice for making avocado toast. Golden, well-toasted bread provides a solid base and a crisp, shattering contrast against the creamy avocado and corn mixture.
- If you plan on mashing a large quantity of avocados at once, it’s best to use a potato masher or pastry cutter rather than a fork. This helps ensure a smoother and more consistent texture, making your avocado spread even more delicious.
- It is advisable to make the Elote dip at least a few hours in advance to allow the flavors to develop fully.
- Instead of using all Mayonnaise to bind the dip, adding sour cream results in a creamier and lighter texture. However, depending on your preference, you can use only Mayo or sour cream.
- Add more jalapenos or hot sauce to the Elote dip if you prefer spicy food.
- While I have used feta cheese in this recipe, you can also use parmesan cheese or queso fresco instead.
- If you have any leftover Elotes dip, store it in an airtight container in the refrigerator for up to four days.
- To make the Mexican street corn avocado toast more interesting, you can crush hot Cheetos or regular Cheetos and use them as a topping.
Nutrition
Warm Regards,
Dhwani.
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