Eating a perfectly grilled ear of corn is one of our favorite summer rituals, and it tastes even better when you take the kernels and dress them up. With spicy jalapeño, tangy lime and salty feta, our vibrant Mexican street corn has all the fresh and zesty flavors we’re obsessed with. Layered with chunks of creamy avocado on top of toasted sourdough slices, it really is the perfect summer toast. You'll have a hard time sharing this one.
cooking time: 15 minutes
For the Corn
- 2 ears of corn, shucked and kernels remove from the cob
- 2 tbsp butter
- 1/4 tsp salt
- 1/8 tsp smoked paprika
- 1/8 tsp ground cumin
- 1/8 tsp garlic powder
- 1/4 tsp chili flakes
- 1 shallot, finely minced
- 1/2 of a fresh jalapeño, finely minced
- handful fresh cilantro/coriander
- juice of 1 lime
Heat a skillet over medium-high heat. Add the butter, corn kernels & salt, let cook till golden with a bit of char. About 5-7 minutes. If you have a grill, even better if you can grill the corn ears. Transfer the corn to a bowl and add the smoked paprika, ground cumin, garlic powder, chili flakes, shallot, jalapeño, cilantro, & lime juice. Mix till combined.
To assemble and serve
- 2 slices of For the Love of Bread organic sourdough batard, toasted
- 1 ripe avocado, peeled & pit removed
- pinch of salt
- juice of 1/2 lime
- corn kernels
- toppings: feta cheese, fresh jalapeño, cilantro, lime juice, smoked paprika, salt
In a bowl, use a fork to mash the avocado with the salt and lime juice until it forms a rough paste. Spread the mashed avocado on top of the toasts. Generously spoon the corn kernels on top. Finish with feta cheese crumbles, jalapeño slices, cilantro, a squeeze of lime juice, a dusting of smoked paprika and salt to taste.