Chipotle Roasted Corn Avocado Toast
Chipotle Roasted Corn Avocado Toast. Summer corn roasted with Smoked Paprika, Chipotle and black pepper and layered over Avocado Toast. Vegan Avocado Recipe.
Servings: 2
Ingredients
Roasted Corn:
- 2 small/medium ears of corn or 1 cup frozen corn
- 1/2 tsp chipotle pepper powder
- 1/2 tsp or more smoked paprika
- 1/4 tsp or more black pepper
- 1/4 tsp or more salt
Toast:
- Multigrain bread or ciabatta slices
- 2 ripe avocados mashed
- 1/4 cup finely chopped onion
- 1/4 cup chopped cilantro
- lime juice or lemon juice to taste
Instructions
Roast the corn:
- Cut the kernels off the cob. Or use frozen corn kernels. Add to a heavy bottom skillet over high heat. Cook until most of the kernels have browned. Stir occasionally. 6 to 8 minutes. (You can also Grill the ears of corn over a grill or gas flame until grilled to preference. Shuck the grilled corn and toss with the spices.)
- Add the spices to the roasting corn pan and mix well to coat. Cook for a minute or until the spices start to smell roasted.
Prep the toast:
- Toast bread of choice lightly. Add a layer of mashed avocado on the bread. Layer with the smoky roasted corn. Sprinkle chopped onion, cilantro and lime juice and a pinch of salt. Serve!