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.

  • 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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Comments

  • 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!!!