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

Breakfast and BrunchQuick and EasyVegetarianAvocado

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

This recipe is brought to you in partnership with The California Olive Committee.

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

California Ripe 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 Recipe

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  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: 4 servings

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 California Black Ripe 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.

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One Comment

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Did you make it? Rate it!

  1. Anastasia

    I tried out this recipe and it did not disappoint! Perfect mix of texture and flavor!Definitely on my list of recipes to share and make again. Thank you for bringing this awesome recipe into my cooking world!!!

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