Fiesta up your regular avocado toast with Mexican flavors. Day 5 is a buttery Mexican style corn with smashed avocado on toast with feta, coriander and lime juice.

There isn't a week that goes past where I don't have avocado toast at least twice, so there had to be more than one avocado recipe. I bought corn on the cob last week so this made the perfect breakfast this morning.

After living in California, it's safe to say I became quite addicted to Mexican food. I love how simple ingredients can create such robust flavors. It's definitely influenced a lot of my cooking and this avocado toast is an example of that.

This recipe comes in two parts - the first is the corn. You can grill the corn but I love 'grilling' it in a cast iron. Remove the husks and oil the corn - I used olive oil but any will do. Then place it on medium flame on a cast iron and keep rotating it until its cooked and charred a little. This will take around ten minutes and so much easier than setting up the barbecue! While that cooks, make the butter rub. All you need to do is mix together some butter, a pinch of paprika, a pinch of red chili powder, a pinch of taco seasoning, and salt and pepper. You can get creative and add in whatever else you want here to suit your taste buds. When the corn is done cooking, rub the butter mix all over it. Then once it's cool enough to touch, cut the corn off the cob.

The second part is making smashed avocado - easy - lime juice, salt and pepper, then using a fork, smash the avocado up.

Toast the bread, then once it's ready to assemble, smear the toast with avocado. Add the corn, some sliced up green chili or jalapeño, crumbled feta cheese (its difficult to find cotija cheese here in the Netherlands but if you can get some, use that instead!), coriander and an extra squeeze of lime juice. And, that it! Super simple and takes less than fifteen minutes!

Mexican Corn & Avocado Toast

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Yield: 2 toasts

Ingredients

2 slices of sourdough bread

1 avocado

1 corn on the cob

1 teaspoon olive oil

15g of butter

pinch of smoked paprika

pinch of red chili powder

pinch of taco seasoning

salt

pepper

1/2 lime juice

crumbled feta cheese or cotija cheese

small bunch of coriander

jalapeño or green chili, sliced and deseeded

Method

1. Preheat a cast iron on medium flame.

2. Remove the husks from the corn on the cob and rub with olive oil.

3. Place on the cast iron, rotating it every few minutes until the corn has cooked and slightly charred, around ten minutes.

4. In the meantime, mix the butter with a pinch of smoked paprika powder, red chili powder, taco seasoning and some salt and pepper. Set aside.

5. Smash the avocado with a fork and add a pinch of salt and pepper, and the juice from 1/2 a lime. Set aside.

6. Slice a jalapeño or green chili, deseeding it to reduce the heat. Set aside.

7. Crumble some feta or cotija cheese. Set aside.

8. Toast the bread.

9. When the corn has cooked, spread the butter mix all over the corn.

10. Once the corn has slightly cooled down, slice the corn off with a knife.

11. When the toast is ready, smear the avocado mash on top, then add a generous amount of the corn mix, crumbed feta or cotija cheese, green chili, torn coriander leaves and a pinch of smoked paprika on top.

12. Squeeze a little more lime on top and serve.

Going to make this? Pin for later!