Avocado Toast with Blackened Corn & Queso Fresco

Prep Time:

Cook Time:

Serves: 4


  • 1 can (15 ounces) organic Green Valley Whole Kernel Corn, rinsed and drained

  • 1 tablespoon vegetable oil

  • ¼ teaspoon ground chili powder

  • ¼ teaspoon kosher salt

  • ⅛ teaspoon ground black pepper

  • 4 slices whole grain, thick-sliced bread, toasted

  • 2 ripe avocados

  • ½ lime, sliced into 2 wedges

  • ⅓ cup crumbled queso fresco cheese

  • 2 tablespoons chopped fresh cilantro


  1. Lay a double thickness of paper towels on a sheet pan and evenly spread the drained and rinsed corn on top. Let sit to dry for 5–10 minutes.

  2. Heat a large skillet over high heat until hot.

  3. Add the oil and swirl to coat.

  4. Add the drained corn and stir to coat with the oil.

  5. Spread the corn evenly in the pan and cover. Let cook for several minutes to brown. Be careful as the corn has a tendency to “pop” and spatter. Occasionally, carefully lift the lid, stir quickly and recover.

  6. Continue cooking until the corn is a deep golden brown. Transfer to a bowl and let cool.

  7. Add the chili powder, salt and pepper, stirring to combine. Set aside.

  8. Toast the bread until golden brown.

  9. In a small bowl, lightly mash the avocados with the salt, pepper and the juice from one lime wedge. Taste and adjust seasoning if necessary.

  10. Spread the avocado evenly on the toast then top with a few spoonfuls of the corn, queso fresco, a pinch of cilantro and a squeeze of lime juice.

If desired, serve with fried or softly scrambled eggs.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.