Think of this toast as the cool older sibling of your favorite elote—complete with creamy ricotta, charred esquites, and all the crunchy, tangy toppings your brunch dreams deserve. It’s giving bold flavor with zero effort.

Serves: 4
Prep time: 25 mins
Cook time: 10 mins

Ingredients

For the Ricotta-Lime Spread:

  • 1 cup fresh ricotta
  • Zest of 1 lime
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Salt to taste

For the esquites:

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 ½ cups corn kernels (fresh or frozen)
  • 1 garlic clove, minced
  • 1 tbsp mayo
  • 1 tbsp crema or sour cream
  • ½ tsp smoked paprika or chile powder
  • Juice of ½ lime
  • Salt to taste

For the toppings:

  • Pickled red onions (quick-pickled in lime juice or vinegar)
  • Chile de árbol estañones (lightly crushed or crumbled for garnish)
  • ¼ cup crumbled queso fresco
  • Fresh cilantro leaves
  • Optional: Tajín or chile-lime seasoning

To serve:

  • 4 slices of thick, crusty bread (like sourdough or bolillo), toasted
  • Drizzle of olive oil

Instructions

  1. Make the Ricotta-Lime Spread:
    • In a small bowl, mix ricotta, lime zest, lime juice, olive oil, and salt until smooth and creamy. Set aside.
  2. Prepare the Esquites:
    • In a skillet over medium-high heat, melt butter and olive oil. Add corn and sear until lightly charred in spots, about 5–7 minutes. Add garlic and cook for 1 more minute. Remove from heat and mix in mayo, crema, chile powder, lime juice, and salt. Adjust seasoning.
  3. Assemble the Toast:
    • Spread a generous layer of ricotta-lime spread on each toasted slice of bread.
    • Spoon warm esquites over the top.
    • Garnish with pickled red onions, estañones, queso fresco, and cilantro.
    • Optional: sprinkle with Tajín or extra lime juice for a tangy kick.
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