Taqueria Griddler Toast
A savory avocado toast with a Mexican street food inspired twist, featuring charred corn, Cotija cheese, and a zesty lime kick.
Ingredients
- •4 slices Thick-cut rustic bread
- •2 tbsp Olive oil
- •2 Ripe avocados
- •1 tbsp Fresh lime juice
- •1/4 tsp Sea salt
- •Pinch Black pepper
- •2 cups Fresh or frozen corn kernels
- •1 tbsp Olive oil
- •1/4 cup Finely diced red onion
- •1 small Jalapeño, seeded and minced (optional)
- •2 tbsp Mayonnaise (or Mexican crema/plain Greek yogurt)
- •1/4 cup Crumbled Cotija cheese
- •1 tbsp Fresh lime juice
- •1/4 cup Chopped fresh cilantro
- •1/2 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.
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.
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.
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.
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.
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.
Assemble the Taqueria Griddler Toast: Spread an even layer of the mashed avocado generously over each slice of griddled toast.
- 7.
Spoon a generous amount of the esquites-style corn topping over the avocado layer on each toast.
- 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.
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.
Recipe from TheCookbook.ai
Created by Shannon Williams