Grilled Corn Crostini with Avocado & Radish

  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes


  • 2 ears of corn
  • 810 slices of bread, I used gluten free sandwich bread but you could use any kind you like
  • 23 radishes, sliced thinly, with a mandolin or by hand
  • 1 large avocado
  • juice of 1 lime
  • 1 garlic clove, minced
  • cilantro leaves, for garnish
  • salt, to taste
  • olive oil


  1. Peel the top half of the corn husk down and remove all the corn silk. Fold the corn husk back around the corn and soak in water for about 10 minutes.
  2. Turn the grill on medium heat. Take the corn out of the water and shake off excess water. Place the corn on the grill and grill for a total of about 20 minutes, or until corn is tender and cooked through, flipping occasionally. Set aside and let cool.
  3. Preheat the oven to 375 degrees F.
  4. Cut the bread into slices and brush top with olive oil. Place bread onto a large sheet pan and place in the oven for about 10 minutes, until bread is toasted, flipping once.
  5. In a medium sized bowl, mash the avocado and then add in the garlic, lime juice, and season with salt to taste. Mix until ingredients are combined.
  6. Once corn has cooled, cut the kernels off with a sharp knife.

Assemble the crostini

  1. Spread 1 – 2 tablespoons of avocado mixture on the bread, then top with corn and radish slices. Garnish with cilantro leaves, if desired.


  • Serving Size: 4
  • Calories: 299
  • Sugar: 7
  • Sodium: 361
  • Fat: 10
  • Saturated Fat: 2
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 47
  • Protein: 9
  • Cholesterol: 0