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.