Avocado toast is one of those recipes that isn’t really a recipe. There usually isn’t too many technical skills to making it and you can pretty much put whatever you want on it. That is one of the reasons I love avocado toast so much!
Today I’m sharing one of my favorite summer versions of avocado toast. It’s piled high with creamy avocado, fresh tomatoes, basil and grilled corn. I’ve been going crazy over all the super cheap corn on the cob at the store lately and we eat it pretty regularly in the summertime. Grilling it gives it a great smoky flavor that just adds to the deliciousness of these summer avocado toasts!
I hope everyone is having a great summer
- 1 cob corn
- 1 large avocado
- 1 tomato, sliced
- Chopped basil
- Chopped dill (optional)
- Black pepper
- Lime juice
- 6 slices toasted bread
- Remove the husk from the corn and place it on a grill over medium heat. Rotate the corn until all sides are grilled and corn is cooked through, about 15 minutes. Let corn cool and then carefully cut the kernels off.
- Cut avocado in half, remove the seed, scoop out avocado, place in a medium sized bowl and smash with a fork. Add a pinch of salt and a squeeze of lime juice and mix with a spoon.
- Assemble the toast: Spread the avocado onto the toast, top with a thin slice of tomato, small handful of grilled corn, chopped herbs, and sprinkle the top with salt and pepper.