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My Mexican street corn toast is smoky, tangy, and loaded with charred corn and creamy cottage cheese, all broiled on sourdough for the most flavorful 10-minute breakfast or lunch.
save this recipe!If my jalapeño popper cottage cheese toast got you here, this is its Tex Mex counterpart: same high-protein base, completely different flavor direction.
The charring step is what makes this different from just spreading corn on toast. A few minutes in a hot dry pan until the kernels pick up some color transforms canned corn into something that actually tastes like it came off a grill.
This is really just a sneaky way to Eat Mexican street corn at every meal
- Tajin on top is optional…but not really optional
- Works as a breakfast, a snack, or a light lunch
- High in protein thanks to the cottage cheese base
Key ingredients
- Canned corn: Drain it thoroughly and get it as dry as possible before it hits the pan. Wet corn steams instead of chars.
- Cottage cheese: Full-fat produces the creamiest, most stable base. The curds melt slightly under the broiler and become even creamier.
- Cotija cheese: Salty, crumbly, and dry enough to hold up to the broiler without turning rubbery. Feta works as a substitute with a slightly tangier flavor.
- Lime juice: Brightens the whole mixture and cuts through the richness of the cheese. Don’t skip it. This is what makes the toast taste like elote rather than just cheesy corn.
- Cilantro: Adds fresh flavor that balances the char and the salt. If you’re a cilantro-avoider, flat-leaf parsley works as a mild substitute.
- Sourdough: Thick enough to hold the toppings, and its slight tang complements the lime and cotija. A sturdy country loaf works well too.
Variations to try
Frozen corn works just as well as canned. Thaw it completely first and pat it thoroughly dry before it goes into the pan. Frozen corn holds more water than canned, and any extra moisture will steam the kernels instead of charring them. Dry pan, high heat, and patience gets you the same result.
Feta instead of cotija is the easiest swap if you can’t find cotija at your grocery store. Feta is tangier and slightly softer, which means it melts a little more under the broiler, but the salty, crumbly quality is similar enough that the toast works just as well
Add an egg on top if you want this to hold you through the morning. A fried egg with a runny yolk is the move, since the yolk breaks over the corn mixture and adds a richness that ties everything together. A soft-boiled egg sliced in half works too.
This works as a standalone breakfast or a light lunch, but it’s also a natural addition to a weekend brunch spread. Pair it alongside Mexican street corn salad if you’re leaning into the elote theme, or serve it next to my jalapeño popper cottage cheese toast and my dirty martini cottage cheese toast for a full cottage cheese toast spread that covers every flavor direction.
Mexican Street Corn Toast with Cottage Cheese
Ingredients
- 2 slices sourdough, can use gluten-free
- 1 14-oz can corn, drained
- 1 tsp olive oil, 5 mL
- ½ cup cottage cheese
- ¼ cup crumbled cotija cheese
- 2 Tbsp chopped cilantro
- 1 Tbsp lime juice
- ¼ to ½ tsp chili powder, depending on your spice preference
- Optional for serving: Tajin
Instructions
- Toast: Lightly toast 2 slices sourdough (just partially toast them because they'll be heated again once assembled).
- Char Corn: Drain 1 14-oz can corn well and add it to a large saute pan with 1 tsp olive oil. Cook over medium-high until corn develops a bit of char (a few black spots around the edges).
- Mix: In a medium bowl, stir together charred corn, ½ cup cottage cheese, ¼ cup crumbled cotija cheese, 2 Tbsp chopped cilantro, 1 Tbsp lime juice, and ¼ to ½ tsp chili powder.
- Assemble: Spoon mixture evenly onto toast. Optionally top each with a bit more cotija cheese.
- Broil: Set oven or air fryer to "broil" and cook for 2 to 3 minutes, watching closely, until cheese begins to turn golden brown. Optionally sprinkle with Tajin and enjoy!
Notes
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
