Mexican Street Corn Sourdough Toast Recipe
Introduction
Everything you love about the classic elote recipe, now piled high on golden, crunchy toast. Sweet, smoky corn gets tossed with zesty lime, a creamy dressing, and cheese for that irresistible street‑food magic. It’s messy in the best way, bright enough to wake up your tastebuds, and rich enough to feel like a treat. Basically, things are getting elote more delicious around here!
It’s fast, flavour-packed and perfect for lunch, snack time or sharing with friends.
Ingredients
Method
1
Heat a pan with butter, add the corn, paprika, garlic powder and onion powder. Cook until golden and slightly charred
2
Transfer to a bowl and let it cool for a minute so it doesn’t melt everything instantly
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
4
Lay the sourdough slices on a tray. Spoon the elote mixture over the top
5
Sprinkle generously with mozzarella
6
Bake at 180°C for 15 minutes or until the cheese is melted and golden
7
Finish with more coriander and an extra lime squeeze
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