Chili Crunch Corn Toast with Tomatillo Guacamole

This tomatillo guacamole toast is the perfect way to use summer veggies.

This Chili Crunch Corn Toast with Tomatillo Guacamole and Tomatoes is a bold, flavor-packed twist on classic toast. Charred or sautéed corn adds sweet, smoky notes to the base, while a generous drizzle of chili crunch brings the perfect hit of heat and texture. Juicy tomatoes add brightness and balance, making each bite fresh, spicy, and satisfying.

Topped with creamy, zesty tomatillo guacamole, this toast is a celebration of summer flavors and vibrant ingredients. It’s quick to assemble, easy to love, and perfect for a snack, lunch, or light dinner. Every layer brings something different to the table—spicy, creamy, tangy, and sweet—all on a crispy, golden slice of bread.

Be sure to check out all of my other toast ideas here if you enjoyed this toast.

• Toasts

Chili Crunch Corn Toast with Tomatillo Guacamole

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Ingredients

Tomatillo guacamole:

• ▢ 8 tomatillos
• ▢ 1 clove garlic
• ▢ 1/2 lime
• ▢ cilantro
• ▢ 1/2  jalapeño or other hot pepper of choice
• ▢ 2 tbsp red onion
• ▢ 1 avocado
• ▢ sea salt
• ▢ pepper

The corn

• ▢ 2 ears corn
• ▢ 2 tbsp butter
• ▢ 1 tsp chili crisp

The rest

• ▢ Bread of choice (this is a sourdough)
• ▢ sea salt
• ▢ pepper
• ▢ fresh basil

Instructions 

• Preheat oven to 375. Slice corn off the cob and add to a cocotte or small oven safe dish. Add butter and chili crunch. Bake for about 10 min and then stir. Bake for another 15 min or until corn is tender and bubbling.
• Meanwhile, make the tomatillo guacamole by combining all the ingredients in a bowl or mortar and pestle. Mix until creamy and combined. Season to taste.
• Coat bread in olive oil and cook for 2-3 min per side.or until nicely toasted. Add tomatillo guacamole to bread and then top with some of the chili crisp corn. Add sliced tomatoes, more corn and then top with salt, pepper and then fresh basil. Enjoy!

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