It’s crispy, creamy, cheesy, and that lightly charred flavour of the grilled corn just brings it all together!
- 2 large pieces of toast, I used sourdough
- 1 large avocado
- 1 fresh corn on the cob, grilled (or 1 Cup frozen corn)
- small handfull of cilantro, chopped
- ½ lime, juiced
- salt, pepper and chili flakes to taste
- pinch of garlic powder
- 1 tablespoon greek yoghurt
- 2 tablespoon feta cheese, crumbled
- pickled red onions to taste
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For the fresh corn, remove the husk and grill until slighttly charred. Then cut the corn off the cob.
If using frozen corn, heat 1 tablespoon olive oil in a frying pan and fry the corn for a few minutes until lightly charred.
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Add the corn to a bowl and let cool. Add the lime juice, yoghurt, cilantro and spices and mix. Taste and adjust the spices to your liking.
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Mash the avocado and season with salt and pepper. Spread on the toasted bred and top with the steet corn, crumbled feta and a few springs of cilantro and extra chili fakes if deciered.
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Searve immediately and enjoy!!
If you are using fresh corn on the cob, which I highly recommend when its in season. You can cook it 2 ways. Either grill it and then cut it off the cob, or cut the corn off the cob first and the fry it in a frying pan.
If using frozen corn cook it on over medium-high heat in a frying pan with 1 tablespoon of olive oil. Add the corn (fresh or frozen) season it lightly with salt and cook, stirring about every 2 minutes, until lightly charred.