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Mexican-Style Grilled Corn & Avocado Toast

cook time
20 Minutes
Goldminer Sourdough Square Packaging


  • 3 slices California Goldminer® Sourdough Sourdough Square
  • ½ tbsp. olive oil
  • ⅔ cup frozen corn, roasted
  • ½ red pepper, diced
  • ⅔ cup canned black beans, drained and rinsed
  • ½ cup queso fresco, crumbled (can substitute grated Monterey Jack)
  • Cilantro (to garnish)
  • 1 lime, sliced
  • Guacamole (recipe follows)


Guacamole Ingredients:

  • 2 ripe avocados, peeled, pitted and diced
  • ¼ cup cilantro, chopped
  • 1 jalapeno pepper, seeded, deveined and finely chopped (optional)
  • Juice of 1 lime
  • ½ onion, chopped
  • Salt to taste


For guacamole:
Add diced avocados to medium mixing bowl. Mash with a fork until smooth, but still chunky.

Add the cilantro, jalapeno (if using), lime juice and onion. Mix to combine

Season with salt and set aside.


For toasts:

Heat oil in a medium skillet over medium-high heat. Add corn and cook until starting to brown (approximately 10-12 minutes).

Transfer corn to small bowl and toss with diced red pepper and black beans.

Toast bread. Top each slice with desired amount of guacamole, followed by black bean mixture.

Top with cheese and finish with a squeeze of lime and sprinkle of cilantro.


Serving: 3
Course: appetizer, snack,

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