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Spice up your next brunch with this Serrano Pepper Avocado Toast - packed full of flavor with grilled corn and fresh chimichurri sauce | ThisSavoryVegan.com
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Serrano Pepper Avocado Toast

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 2 tsp. olive oil separated
  • 2 ears corn on the cob
  • 4 slices bread
  • 2 avocados peeled, pitted and sliced
  • 1 serrano pepper sliced thin
  • 4 tbsp. chimichurri sauce recipe link above
  • salt and pepper to taste
  • cilantro for topping (optional)


  • Heat a grill pan over medium-high heat. Brush corn ears with ½ tsp. of olive oil each. Place on the grill and lower heat to medium. Cook, turning regularly, until there are grill marks on all sides - approx. 10 minutes. Remove from heat and set aside for 3-5 minutes, or until cool enough to handle. Using a sharp knife, cut kernels off of the cob.
  • Add remaining 1 tsp. of olive oil to a pan over medium heat. Place bread slices in the pan and toast until both sides of each slice is browned.
  • To assemble, top each slice of toast with ½ an avocado, corn kernels, serrano pepper slices and cilantro. Drizzle with chimichurri sauce and top with salt and pepper.
  • Enjoy!