Breakfast
Mexican Street Corn Sourdough Toast
Serves 4 Difficulty Medium
Looking for a breakfast that’s packed with flavour but still quick and easy? This Mexican Street Corn Sourdough Toast brings bold, sunny vibes to your table without the fuss.
Ingredients
3 slices of Sourdough Vienna, sliced for toast
300g corn kernels
1 tbsp butter
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
2 tbsp finely diced red onion
1 tbsp chopped jalapeños
3 tbsp chopped fresh coriander
1 tbsp mayo
1 tbsp sour cream
2 tbsp crumbled feta
Lime wedges
½ cup shredded mozzarella
Method
STEP 1
Heat a pan with butter, add the corn, paprika, garlic powder and onion powder. Cook until golden and slightly charred
STEP 2
Transfer to a bowl and let it cool for a minute so it doesn’t melt everything instantly
STEP 3
Add red onion, jalapeños, coriander, a touch of extra paprika and garlic powder, mayo, sour cream, feta and a squeeze of lime. Mix to combine and set aside
STEP 4
Lay the sourdough slices on a tray. Spoon the elote mixture over the top
STEP 5
Sprinkle generously with mozzarella
STEP 6
Bake at 180°C for 15 minutes or until the cheese is melted and golden
STEP 7
Finish with more coriander and an extra lime squeeze
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