Esquites Over Avocado Toast

  • Yield:
    4 servings
  • Prep Time:
    7 minutes
  • Cook Time:
    10 minutes

4 slices eureka!® Seeds The Day® Organic Bread, toasted

3 ears corn

¼ cup butter

1 tablespoon sour cream

1 tablespoon mayonnaise

1 teaspoon garlic

1 teaspoon chili powder

1 tablespoon cilantro

¼ cup cotija cheese

1 ripe avocado

½ lime, juiced

1 teaspoon salt

1 jalapeño, sliced thin (optional)

  1. Slice the corn from the cob and set aside. Heat a large skillet over medium-high heat and add the butter. Once the butter is melted, add the corn to the skillet and stir once. Let corn sit undisturbed for about 5 minutes, or until corn starts browning on bottom. Stir again and let corn sit until it begins popping a bit and is charred.
  2. Place corn in a medium bowl and add sour cream, mayonnaise, garlic, chili powder, cilantro and cotija cheese. Toss to coat.
  3. In a medium bowl, mash avocado with lime juice and salt. Spread onto toast.
  4. Spoon corn mixture over avocado mash, top with jalapeño slices (if using) and serve.