Breakfast

Mexican Corn & Avocado Toast

  • Serves: 2
  • Preparation: 5 minutes
  • Cooking: 10 minutes
  •       

Ingredients

2 slices sourdough, or your favourite bread, toasted
½ large ripe avocado
juice from 1/2 lime
2 cobs of corn, husks removed
1 tsp olive oil
¼ tsp smoked paprika or chilli powder
2 tbsp crumbled feta cheese, optional
salt & pepper
fresh coriander leaves & lime wedges, to serve

Method

1

Place corn into a pot of boiling water, cook for 1 minutes. Remove, drain on kitchen towel, and brush cobs with olive oil. Preheat barbeque of heavy-based skillet to high. Add corn and cook, turning regularly, until lightly charred.

2

Slice corn off of cob with a sharp knife, sprinkle with paprika.

3

Smash avocado in a small bowl. Stir through lime juice and season with salt and pepper.

4

Spread toast with avocado. Top with charred corn, feta cheese and coriander leaves.

5

Serve immediately, with extra lime.

Tips
6

Thawed frozen corn, or tinned corn, can be drained and used in place of fresh. Skip boiling and drizzle the olive oil into a skillet over high-heat. Add corn, and cook until warmed through and starting to char.
Substitute toast with 4 small tortillas, if preferred.
The skin of a Hass avocado changes colour as it ripens, from green to purple-black when ready to eat.

Ingredients

 2 slices sourdough, or your favourite bread, toasted
 ½ large ripe avocado
 juice from 1/2 lime
 2 cobs of corn, husks removed
 1 tsp olive oil
 ¼ tsp smoked paprika or chilli powder
 2 tbsp crumbled feta cheese, optional
 salt & pepper
 fresh coriander leaves & lime wedges, to serve

Directions

1

Place corn into a pot of boiling water, cook for 1 minutes. Remove, drain on kitchen towel, and brush cobs with olive oil. Preheat barbeque of heavy-based skillet to high. Add corn and cook, turning regularly, until lightly charred.

2

Slice corn off of cob with a sharp knife, sprinkle with paprika.

3

Smash avocado in a small bowl. Stir through lime juice and season with salt and pepper.

4

Spread toast with avocado. Top with charred corn, feta cheese and coriander leaves.

5

Serve immediately, with extra lime.

Tips
6

Thawed frozen corn, or tinned corn, can be drained and used in place of fresh. Skip boiling and drizzle the olive oil into a skillet over high-heat. Add corn, and cook until warmed through and starting to char.
Substitute toast with 4 small tortillas, if preferred.
The skin of a Hass avocado changes colour as it ripens, from green to purple-black when ready to eat.

Mexican Corn & Avocado Toast

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