In a skillet over medium-high heat, add your fresh or frozen corn. Sauté for about 8–10 minutes, stirring occasionally, until the corn is golden and slightly charred.

While the corn is cooking, cut open your ripe avocado and scoop the flesh into a mixing bowl. Add a splash of lime juice and spices, then mash together until creamy yet slightly chunky.

Toast your high-quality bread until golden brown and crispy, which should take about 3–4 minutes.

Spread the creamy avocado mixture onto each slice of toasted bread. Top with the sautéed corn and sprinkle with additional spices or crumbled cheese if desired.

Serve your Mexican Street Corn Avocado Toast immediately for the best texture and flavor.