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.
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
- 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.
