Esquites Avocado Toast: A Deliciously Creamy Breakfast Treat

Enjoy Esquites Avocado Toast, a creamy breakfast treat that's vegan and packed with fresh flavors.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 7

Total Time 17

Servings: 2 slices

Course: Breakfast

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Toast

2 slices high-quality bread Ensure it's vegan for a delightful base.

For the Avocado Spread

1 whole ripe avocado Provides creaminess and healthy fats.
1 tablespoon lemon or lime juice Helps prevent browning.
to taste salt
to taste pepper

For the Esquites

1 cup corn (fresh or frozen) If using frozen, thaw before cooking.
to taste optional seasonings (cumin, chili powder) Feel free to mix it up!

Optional Toppings

to taste fresh cilantro Adds a burst of herbal freshness.
to taste diced jalapeños Introduces a spicy kick.

Equipment

Skillet
Mixer
toaster

Method

Directions

In a medium skillet over medium heat, cook corn for about 5-7 minutes until slightly charred and crisp. Season with salt, pepper, and optional chili powder to taste. Set aside.
Slice the avocado in half, scoop flesh into a bowl. Add lemon or lime juice, salt, and pepper. Mash until creamy but slightly chunky.
Toast the bread until golden and crispy in a toaster or skillet, about 3-4 minutes on each side.
Spread the mashed avocado on each slice of toasted bread. Spoon the prepared esquites over the avocado layer.
Add optional toppings like fresh cilantro or diced jalapeños over the esquites.
Serve immediately for best flavor and texture.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 450mgFiber: 8gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store leftover esquites in an airtight container for up to 5 days, separate from the toast.

Tried this recipe?

Let us know how it was!