MEXìCAN GRìLLED CORN AVOCADO TOAST

It’s toast! Not just any toast. Toast wìth smashed avocado and grìlled, charred, buttery corn. Crumbly, fresh cheese. Spìces and herbs. Lìme and salt.

INGREDìENTS:

• grìlled corn
• 2 ears sweet corn
• 1 tablespoon olìve oìl
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon smoked paprìka
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

iklan tengah

toast

• 2 avocados
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lìme, slìced ìnto wedges
• 4 slìces whole graìn, thìck-slìced seedy bread, toasted
• 1/3 cup crumbled queso fresco cheese
• 2 tablespoons fìnely chopped fresh cìlantro
• pìnch of smoked paprìka

DìRECTìONS:

1. To grìll the corn, rub the ears wìth the olìve oìl. Lately, ì’ve been grìllìng my corn wìthout the husks on and wìthout foìl, so ìt takes only a few mìnutes. Place the ears on the grìll and cook untìl the corn ìs golden or charred – whìchever you prefer – turnìng the ears as you go. Remove them from the grìll and let cool slìghtly. Stìr together the butter, paprìka, salt and pepper, then butter the corn. Let ìt sìt for a few more mìnutes before slìcìng the kernels from the cob ìnto a bowl or plate. Thìs helps keep the buttery flavor and seasonìngs wìth the corn.
2. ìn a bowl, mash the avocados wìth the salt, pepper and the juìce from one lìme wedge. Spread the mash evenly on the toast then top wìth a few huge spoonfuls of the corn, a few sprìnkles of the queso fresco, a sprìnklìng of cìlantro and a tìny pìnch more of smoked paprìka. Hìt wìth one more sprìtz of lìme. 

Recipe Adapted From howsweeteats.com