Chipotle Roasted Corn Avocado Toast

Last Fall I was asked to cater a breakfast for Morgan's former phenomenal teachers and staff at The Center for Young Children at the University of Maryland. This Chipotle Roasted Corn Avocado Toast was a cinch to make and a huge hit. I promised CYC staff that I would get the recipe up on the blog, so here it is. Just in time for summer!

Roasted corn avocado toast on platter
Chipotle Roasted Corn Avocado Toast


  • 1/2 tsp chipotle pepper powder
  • 1/2 tsp or more smoked paprika
  • 1/4 tsp or more black pepper
  • 1/4 tsp or more salt
  • Lime juice to taste
  • 1 cup fresh or frozen corn
  • 2 Avocados
  • 1⁄4 cup red onion
  • 1⁄4 cup cilantro


  • Heat heavy skillet on high heat.
  • Add corn to skillet and continue to cook, stirring occasionally, until most of the kernels have browned (approx. 6-8 min).
  • Sprinkle corn with spices and continue to cook for 1 min or until spices start to smell roasted. Remove from heat.
  • Toast preferred bread. Spread mashed avocado on toast and top with roasted corn. Sprinkle with red onion, cilantro, lime juice, and a touch of salt.

My little SIL Rachel introduced me to avocado toast a few years ago on a family vacation in Scottsdale, AZ. No surprise here, I even took a pic to document.

Avocado toast with egg and cantalope on a plate

What is your favorite avocado toast combination?


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