Taqueria Griddler Toast

• •4 slices Thick-cut rustic bread
• •2 tbsp Olive oil
• •2 Ripe avocados
• •1 tbsp Fresh lime juice
• •1 tsp Sea salt
• •Pinch Black pepper
• •2 cups Fresh or frozen corn kernels
• •1 tbsp Olive oil
• •1 cup Finely diced red onion
• •1 small Jalapeño, seeded and minced (optional)
• •2 tbsp Mayonnaise (or Mexican crema/plain Greek yogurt)
• •1 cup Crumbled Cotija cheese
• •1 tbsp Fresh lime juice
• •1 cup Chopped fresh cilantro
• •1 tsp Chili powder (Ancho preferred)
• •Pinch Cayenne pepper (optional)
• •To taste Salt and freshly ground black pepper
• •For garnish Extra crumbled Cotija cheese
• •For garnish Extra chopped cilantro
• •For serving Lime wedges
• •For dusting Chili powder or Tajín

Instructions

1. 1

   Prepare the Esquites-Style Corn Topping: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until slightly charred and tender, about 5-7 minutes. If using frozen corn, ensure it's thawed and patted dry first.

2. 2

   Add the finely diced red onion and minced jalapeño (if using) to the skillet with the corn. Sauté for another 2-3 minutes until the onion softens slightly. Remove from heat and transfer the corn mixture to a medium bowl.

3. 3

   To the corn mixture, add the mayonnaise (or crema/yogurt), 1/4 cup crumbled Cotija cheese, 1 tablespoon fresh lime juice, 1/4 cup chopped cilantro, chili powder, and cayenne pepper (if using). Stir gently to combine. Season with salt and pepper to taste. Set aside.

4. 4

   Prepare the Avocado Mash: In a separate bowl, scoop out the flesh of the avocados. Add 1 tablespoon fresh lime juice, 1/4 teaspoon sea salt, and a pinch of black pepper. Mash with a fork until desired consistency (chunky or smooth).

5. 5

   Toast the Bread: Heat a large griddle or skillet over medium heat. Brush both sides of the thick-cut bread slices with the remaining olive oil. Place the bread on the hot griddle and toast for 3-5 minutes per side, or until golden brown and crispy. Alternatively, use a toaster.

6. 6

   Assemble the Taqueria Griddler Toast: Spread an even layer of the mashed avocado generously over each slice of griddled toast.

7. 7

   Spoon a generous amount of the esquites-style corn topping over the avocado layer on each toast.

8. 8

   Garnish and Serve: Sprinkle with additional crumbled Cotija cheese, fresh chopped cilantro, and a dusting of chili powder or Tajín. Serve immediately with lime wedges on the side for an extra squeeze of freshness.

Chef's Tips

• 💡For the best flavor, use fresh corn when in season. If using frozen, ensure it's fully thawed and patted dry before cooking to achieve a good char.
• 💡Cotija cheese is salty, so taste the corn mixture before adding too much extra salt. Feta cheese can be a good substitute if Cotija is unavailable.
• 💡Don't over-mash the avocado; a slightly chunky texture adds to the toast's appeal and mouthfeel.
• 💡To make it spicier, leave some seeds in the jalapeño or add a dash of your favorite hot sauce at the end.