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.

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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Sally Vargas
Published March 03, 2018
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.

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

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

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
  • Salt and pepper, to taste
  • 4 slices hearty whole grain, 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.

    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.

  2. 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 the toasts immediately