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Preheat oven to 200°C. Butter 1 side of each slice of bread and press, buttered-side down, into 12 medium (80ml/1/3 cup) muffin pans. Bake in preheated oven for 10-12 minutes or until light golden. Transfer to a wire rack to cool.
Meanwhile, to make the filling, bring a medium saucepan of water to the boil over high heat. Add corn cobs and reduce heat to medium. Cook, covered, for 10 minutes or until tender. Drain and set aside to cool.
Once the corn is cool enough to handle, cut the kernels from the cobs and place in a medium bowl. Add the avocado, tomato, coriander and lemon juice, and toss well to combine.
To assemble, divide the filling among the toast cases. Top with a dollop of sour cream.