Heat a small cast iron skillet over medium heat. Add frozen corn. Cook for 7 to 10 minutes or until corn is charred and begins to pop, stirring occasionally. Set corn aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Combine the flavor of avocado toast with Mexican street corn and you’ll have these addictive Mexican street corn avocado toasts. These bite-size appetizers have the traditional Mexican Elote flavors of sweet corn, Cotija cheese and fresh lime.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. frozen garlic Parmesan street corn | ||
| 1 medium avocado, seeded, peeled and mashed | ||
| 1 tsp. lime zest | ||
| 1 tsp. fresh lime juice | ||
| 20 Stacy’s Simply Naked bagel chips | ||
| ¼ c. Mexican-style Elote street corn flavored almonds, chopped | ||
| 1 tbsp. crumbled Cotija cheese | ||
| Cilantro, for garnish | ||
| Hy-Vee everything bagel jalapeño seasoning, for garnish | ||
| Coarsely ground Hy-Vee sea salt, for garnish |
Things To Grab
- Small cast iron skillet
- Wooden spoon
- Medium bowl
Directions
Stir together mashed avocado, lime zest and lime juice in a medium bowl. Spread avocado mixture on bagel chips. Top with almonds, corn and cheese. Garnish with cilantro, seasoning and sea salt, if desired.
Nutrition facts
Servings
70 Calories per serving
2 toasts
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 75mg
- Total Carbohydrates: 5g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%