Our Recipes

Summer Corn and Avocado Tortilla Toast

  • Yield: 4 Servings
  • Prep Time:15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes


  • 8 Frescados White Corn Tortillas
  • 2 tbsp olive oil
  • 2 ripe avocados, halved, pitted and peeled
  • 2 tbsp lime juice
  • 1/2 tsp salt
  • 1 cup quartered cherry tomatoes
  • 1/2 cup cooked corn kernels
  • 1/2 cup crumbled queso fresco cheese
  • 3 tbsp finely chopped fresh cilantro
  • 1/4 tsp sea salt


  1. Preheat oven to 425˚F. Brush both sides of each tortilla with oil; bake on parchment paper–lined baking sheet for 8 to 10 minutes or until golden and crispy.
  1. Mash together avocados, lime juice and salt; spread over toasted tortillas. Top with tomatoes, corn and cheese. Sprinkle with cilantro and sea salt.

Tip: This is a perfect way to use up leftover boiled or grilled summer corn – grilled corn lends a fantastic charred flavor to the toast.