Mexican Street Corn Toast with Cottage Cheese
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.
Servings: 2 pieces of toast
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
Storage: Best made and eaten right away. The corn mixture keeps in an airtight container in the fridge for up to two days, so you can prep it ahead and spoon it onto fresh toast when you're ready. Don't store assembled toast. The bread goes soft quickly once the corn mixture is on it.
