Two pieces of toasted whole wheat bread slathered with rich, vibrant avocado spread and topped with a creamy sweet and spicy corn mixture. A combination of two of my favorites, avo toast and elotes, makes for a crazy delicious dish!
If you know me well or watch my Insta stories, you know that I love avocado toast! I eat it allllll the time as a meal (it literally works for breakfast, lunch, or dinner). And if we go out for brunch and avocado toast is on the menu, well you know what I’m ordering.
But there is something I need to get off my chest…my hubby doesn’t like avocado. I know. I know.
Really, this shouldn’t make me upset. In fact, this is a good thing. More avo goodness for me.
But I just can’t except it. And I have been determined to make him love avocado as much as I do!
I started by sneaking in avocado in his salads and sandwiches. But at the end of the meal, I would see all the avocado pushed to the side and discarded on his plate. Ugh. He wasn’t fooled. And he wasted my avocado. Not cool.
Then I made my dad’s famous guacamole recipe. I shared the recipe a few months back on Insta – get the recipe here. To my pleasant surprise, he loved it. I mean, how can you not like quac. The addition of lime and Whorstertire sauce takes the avocado to the next level and the chips add texture (I think it’s a texture thing for him that prevents him from liking this glorious fruit).
I knew I was on the right track on my “Get Deano to Love Avocado” mission.
My next attempt would be my beloved avocado toast. And I had an idea of how to get him interested in this dish. I would add his all time favorite summer vegetable. Corn.
Better yet, I would doctor up the corn to make the avocado toast totally irresistible. I would make an Elotes style avocado toast.
At a street festival in Chicago last summer, my husband and I tried Elotes for this first time.
Elotes, a Mexican street food, is grilled corn on the cob slathered with a creamy mayo based spicy dressing and covered in Cotija cheese. It’s a salty, spicy, flavor-packed dish that we both became obsessed with making and eating. Naturally, I put my healthy spin on it and subbed most of the mayo for greek yogurt – still just as delicious.
I combined these two ideas, Elotes and Avocado Toast, to bring you one tasty, delicious dish.
Let’s get to cooking.
This dish starts with the beautiful avocado. 🥑
I truly love this fruit. Yep, it’s actually a fruit, not a veggie.
Anyways….I love avocado because they are rich and creamy, quite mild in flavor and so very versatile because it takes on other flavors so well. You can use it as a fat substitute in baking. Add cocoa to make it into a pudding or frosting. Add it to just about any savory dish for creaminess. And of course, let it be the star and plop it on some toast!
When I make avocado toast, I like to make an avocado spread to slather on the bread. My favorite bread to use for avocado toast is Angelic Bakehouse (it’s made with all natural wholesome ingredients and tastes great). You can get it here.
To make the avocado spread, combine one avocado, with lime juice, Worcestershire sauce, garlic salt, and pepper. Super simple but packs a punch to the avocado toast.
Set the avocado spread to the side while you make the remaining components.
Next, we will make the Elotes.
In order to add the corn to the top of the avocado toast, we first must cut the kernels of the cob. For 4 pieces of avocado toast, I used 2 ears of corn.
Next, heat a tablespoon of olive oil in a skillet and cook the corn for about 5-6 minutes, or until it is browned and slightly charred. This adds some additional smoky flavor to the dish!
Lastly, we will make the creamy sauce that goes on the corn. Combine greek yogurt, a healthier mayo (some of my favs are Sir Kensington Avocado Oil Mayo or Just Mayo Eggless mayo), lime juice, chipotle chili pepper powder, honey or agave, salt and pepper. The sauce is a sweet & spicy dream!
To a bowl, add the charred corn and diced jalapeño and pour in about half of the sauce and mix until well-combined. You can store the extra sauce in the fridge and put it on just about anything for a little spicy kick!
Time to assemble:
Toast the bread and slather on the creamy delicious avocado spread. Top with the creamy corn mixture. And garnish with a squeeze of lime juice, cilantro and goat cheese.
Now take a bite….
And taste all the deliciousness!
This is a beautiful combination of flavor and texture.
The avocado spread is creamy and rich. The corn provides a nice textural component and also adds so much flavor from the delectable sweet and spicy greek yogurt sauce. The toasted bread also adds a great crunch. Then the creamy goat cheese helps tame down the spice and add extra richness to the dish.
It’s seriously so good! Takes avocado toast to the next level!
And BEST yet….my husband LOVED IT!!! He literally devoured it for dinner the other night. Yes, he ate it for dinner (no meat involved) and was totally satisfied. He said it was one of my best dishes yet.
Oh you know I did it…..my little happy dance. Or victory dance. Whatever you want to call it…I did it! I got my husband to love avocados (well at least on toast….with creamy corn).
My next mission…..get my father in law to love avocado toast. I’ll keep you all posted on that adventure!
For more healthy delicious recipes, don’t forget to follow me on Facebook and Instagram, or check out what I’m pinning on Pinterest.
Elotes Avocado Toast
Two pieces of toasted whole wheat bread slathered with rich, vibrant avocado spread and topped with a creamy sweet and spicy corn mixture. A combination of two of my favorites, avo toast and elotes, makes for a crazy delicious dish!
Ingredients
- 4 pieces of toast
- 1 avocado
- 2 teaspoons Worcestershire
- ½ teaspoon garlic salt
- 1 teaspoon lime juice about a wedge of lime
- 2 ears of corn cut off the cob
- 1 tablespoon olive oil
- 1 teaspoon mayo
- 2 tablespoons Greek yogurt
- 1 teaspoon lime juice about a wedge of lime
- 1/4-1/2 teaspoon chipotle chili powder I used only 1/4, but add more for additional spice
- ¼ teaspoon agave
- 1 tablespoon diced jalapeño
- Dash salt
- 1 tablespoon goat cheese for topping
- 1 tablespoon chopped cilantro for garnish
Instructions
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In a small bowl, combine the avocado, Worcestershire, garlic salt, and lime juice and mix until well-combined but still a little chunky.
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In a separate bowl, combine mayo, greek yogurt, chipotle powder, lime juice, agave, and S&P until well incorporated.
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Heat about a tablespoon of olive oil in a skillet. Add the corn and sauté for 5-6 minutes, or until corn starts to slightly char and brown. Remove from pan and let cool.
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Add diced jalapeños to bowl with corn. Add a couple of scoops of the greek yogurt sauce and mix so the corn and jalapeños are coated in the sauce (there may be some leftover sauce).
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Toast the bread. Slather with avocado spread. Top with corn mixture, goat cheese, and cilantro.
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Serve and enjoy!
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