Avocado Toasts with Pan-Seared Corn, Olives, and Queso Fresco

Avocado toast gets an upgrade with pan-seared corn, olives, and queso fresco! This makes a hearty, satisfying breakfast any day of the week.

By
Sally Vargas
Sally Vargas
Sally Vargas

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

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Updated May 17, 2022
Sally Vargas
Avocado Toast with Olives, Corn, and Pepitas

Turn your favorite taco toppings into a hearty, filling breakfast with this avocado toast!

Black olives are key here. They add a mildly salty flavor and a meaty texture that you need to contrast the creamy avocado.

Avocado Toast with Olives, Corn, and Pepitas - Assembly

Don't skip the step of toasting your corn kernels on top of the stove. This helps deepen their sweet flavor and adds a hint of char. If you have leftover grilled corn, then that would be even better!

A salty, crumbly cheese like queso fresco (which is not quite as sharp as feta) adds a piquant pop. Pumpkin seeds top it all off with a little crunch.

More Avocado Toast Recipes

Avocado Toasts with Pan-Seared Corn, Olives, and Queso Fresco

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Corn topping can be made several days ahead and kept refrigerated. Serve cold or warm briefly in a skillet or the microwave before assembling the toasts.

Ingredients

  • 1 tablespoon olive oil

  • 1 cup fresh or frozen corn kernels

  • 2 scallions, finely sliced (include some of the green part)

  • 1/2 cup halved black olives

  • Kosher salt and freshly ground black pepper, to taste

  • 4 slices hearty whole bread, artisan-style bread, or another bread of your choice

  • 2 avocados, halved, pit removed, and sliced

  • 4 lime wedges

  • Salt and pepper, to taste

  • 4 tablespoons crumbled queso fresco

  • 2 tablespoons coarsely chopped fresh cilantro

  • 2 tablespoons toasted pumpkin seeds

Method

  1. Cook the corn topping:

    In a small skillet over high heat, heat the oil. Add the corn and cook, stirring often, for 3 to 4 minutes, or until the corn starts to develop some brown spots.

    Add the scallions and cook for 1 minute. Stir in the olives and salt and pepper to taste.

  2. Toast the bread:

    In a toaster, toast the bread until golden brown, or to the desired doneness.

  3. Add the toppings:

    Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper.

    Squeeze a lime wedge over each avocado toast. Top with the corn and olive mixture, followed by the crumbled queso fresco. Sprinkle with cilantro and pumpkin seeds.

  4. Serve:

    Serve immediately.

Nutrition Facts (per serving)
1874 Calories
125g Fat
191g Carbs
39g Protein
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Nutrition Facts
Amount per serving
Calories 1874
% Daily Value*
Total Fat 125g 160%
Saturated Fat 21g 106%
Cholesterol 21mg 7%
Sodium 1982mg 86%
Total Carbohydrate 191g 70%
Dietary Fiber 61g 219%
Total Sugars 25g
Protein 39g
Vitamin C 173mg 864%
Calcium 629mg 48%
Iron 14mg 76%
Potassium 3967mg 84%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.