Mexican Grilled Corn Avocado Toast.

I’ve got your ideal margarita best friend.

Besides a straw.

It’s toast! Not just any toast. Toast with smashed avocado and grilled, charred, buttery corn. Crumbly, fresh cheese. Spices and herbs. Lime and salt.

Oh my!

Pass the tequila.

We’re starting Friday with a no-recipe recipe. You know? Like no-makeup makeup? I mean, which is kind of BS since the true no-makeup look actually takes quite a beeeet of makeup.

Welp. Just like that. A no-recipe recipe takes quite a few ingredients. Not tons, but a few. Especially WHEN IT’S THIS DELICIOUS.

I mean, let’s be real. This is much more of a no-recipe recipe than the bowl of peanut butter filled pretzels I ate with a few chocolate chips while finding myself in an iTunes throwback vortex that consisted of How Bizarre on repeat. This actually requires work other than “open bag, pour contents into bowl.”

Just looooooook at that melty, smoky butter drizzling down the corn.

I can’t.

I’m a little nutty over grilled corn – you may know this. And I think I’m starting a bit early this year but my grocery store had corn on the cob that ended up NOT being atrocious and we’ve been all about grilling everything (salads please) lately so it just worked. I had some leftover grilled corn come Monday morning and I knew exactly where it was going.

On the avocado.

Which was on the toast.

And into my face.

I originally had a fabulous dessert planned for today (think: DONUTS!) but after making this for lunch earlier this week, I couldn’t go one more day without sharing. GAH. It is truly such a wonderful meal/snack/lunch/whatever. It’s filling and tastes so so so so good. Yep, GOOD. I couldn’t let you go one more day without knowing about it’s existence. Please make it this weekend and report back? The flavor is unreeeeeeeal. I’ll bring you a margarita.

Mexican Grilled Corn Avocado Toast

Yield: 2 or 4 (how much toast you wanna eat?)

Total Time: 30 minutes mins

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5 from 1 vote

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Ingredients

grilled corn

• 2 ears sweet corn
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

toast

• 2 avocados
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lime, sliced into wedges
• 4 slices whole grain, thick-sliced seedy bread, toasted
• 1/3 cup crumbled queso fresco cheese
• 2 tablespoons finely chopped fresh cilantro
• pinch of smoked paprika

Instructions 

• To grill the corn, rub the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let cool slightly. Stir together the butter, paprika, salt and pepper, then butter the corn. Let it sit for a few more minutes before slicing the kernels from the cob into a bowl or plate. This helps keep the buttery flavor and seasonings with the corn.
• In a bowl, mash the avocados with the salt, pepper and the juice from one lime wedge. Spread the mash evenly on the toast then top with a few huge spoonfuls of the corn, a few sprinkles of the queso fresco, a sprinkling of cilantro and a tiny pinch more of smoked paprika. Hit with one more spritz of lime. DEVOUR

Course: Appetizer

Cuisine: American

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dreamy.