Avocado and corn toasts

Name: Avocado and corn toasts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 30g (1 1/2 tbsp) butter, at room temperature; 12 slices square white bread, crusts removed; 2 corn cobs, husks and silk removed; 1 avocado, stone removed, peeled, finely chopped; 1 tomato, finely chopped; 2 tbsp chopped fresh coriander; 1 tbsp fresh lemon juice; 60g (1/4 cup) sour light cream, to serve

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Author : Michelle Lawton

easy quick bake

Ingredients

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30 grams (1 1/2 tbsp) butter, at room temperature12 slices square white bread, crusts removed2 corn cobs, husks and silk removed1 avocado, stone removed, peeled, finely chopped1 tomato, finely chopped2 tbsp chopped fresh coriander1 tbsp fresh lemon juice60 grams (1/4 cup) sour light cream, to serve

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

To assemble, divide the filling among the toast cases. Top with a dollop of sour cream.