This is one of those recipes that was born from a day full of video calls and hungry, harried rummage through the crisper drawer. I emerged from my search with a random ear of corn, an over-ripe avocado and the idea of dressing up standard avo toast with Mexican street corn-inspired flavors.
I've always loved the concept of elote—which is typically grilled corn on the cob brushed with mayonnaise and topped with cotija cheese, lime and chili powder—but I just can't get behind the mayo addition. So I borrowed from the other flavors (punchy lime, salty cheese) and let the avocado provide the rich creaminess in this combo. But the finishing touch that makes this utterly craveable, in my opinion, is the Tajin. It's a chili, lime and salt seasoning that's a staple in my pantry and definitely worth having around, if you don't already.
Ingredients
1 avocado
1 ear of corn
2 thick slices of sourdough toast
1 Tbsp olive oil
grated parmesan
Tajin
salt and pepper
lime
Directions
Preheat oven to 450°
Cut the corn off the cob and toss with 1 tablespoon of olive oil and a sprinkle of salt and pepper. Spread evenly on a sheet pan and roast for 10–15 minutes, until deeply browned.
Toast two slices of bread to your liking.
Slice an avocado in half and remove the pit. Thinly slice the avocado while it's still in the skin, then scoop out the sliced halves. Fan one half of a sliced avocado on each piece of toast. Sprinkle with flaky salt.
Add a generous pile of roasted corn to each piece of toast.
Finish with a big sprinkle of parmesan and a dusting of Tajin. Squeeze a wedge of lime over the top and eat immediately.
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