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Avocado and corn toasts
Avocado and corn toasts
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Kickstart your morning with delicious avocado and corn toast.
Ingredients:
  • 30g (1 1/2 tbsp) butter, at room temperature
  • 12 slices square white bread, crusts removed
  • 2 corn cobs, husks and silk removed
  • 1 avocado, stone removed, peeled, finely chopped
  • 1 tomato, finely chopped
  • 40.00 ml chopped fresh coriander
  • 21.00 gm fresh lemon juice
  • 60g (1/4 cup) sour light cream, to serve
Instructions:
  • Preheat your oven to 200°C. Butter one side of each bread slice and gently press, buttered-side down, into 12 medium muffin pans. Bake for 10-12 minutes until they turn light golden brown. Let them cool on a wire rack.
  • To prepare the filling, boil water in a medium saucepan over high heat. Add corn cobs and simmer on medium heat, covered, for 10 minutes until tender. Drain and let cool.
  • Cut the kernels off the cooled corn cobs, then combine them in a medium bowl with the avocado, tomato, coriander, and lemon juice. Mix well to combine.
  • Divide the filling evenly among the toast cases, then add a generous dollop of sour cream on top of each one.

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