Simple, practical, and full of everyday flavour, Chipotle Roasted Corn Avocado Toast is a vegan, vegetarian fusion snack made with small/medium ears of corn or 1 cup frozen corn, chipotle pepper powder, and or more smoked paprika in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Snack
- Cuisine: fusion
Ingredients
Roasted Corn:
- 2 small/medium ears of corn or 1 cup frozen corn
- 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
Toast:
- Multigrain bread or ciabatta slices
- 2 ripe avocados (mashed)
- 1/4 cup finely chopped onion
- 1/4 cup chopped cilantro
- lime juice or lemon juice to taste
Method
Roast the corn:
- Cut the kernels off the cob. Or use frozen corn kernels. Add to a heavy bottom skillet over high heat. Cook until most of the kernels have browned. Stir occasionally. 6 to 8 minutes. (You can also Grill the ears of corn over a grill or gas flame until grilled to preference. Shuck the grilled corn and toss with the spices.)
- Add the spices to the roasting corn pan and mix well to coat. Cook for a minute or until the spices start to smell roasted.
Prep the toast:
- Toast bread of choice lightly. Add a layer of mashed avocado on the bread. Layer with the smoky roasted corn. Sprinkle chopped onion, cilantro and lime juice and a pinch of salt. Serve!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
