AVOCADO TOAST WITH PAN ROASTED CORN
Ingredients
1/2 Tbsp. olive oil
8 oz. whole kernel corn, from a can, drain and pat dry
1/4 tsp. ground cayenne red pepper
1/4 tsp. smoked paprika
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®
1/2 Tbsp. lime juice
6 slices sour dough bread, toasted
1 small ripe avocado
1/2 Tbsp. lime juice
1/8 tsp. salt
2 oz. crumbled V&V SUPREMO® Queso Fresco Cheese
1 Tbsp. chopped fresh cilantro
6 lime wedges
Method of Preparation
- Heat oil in large nonstick skillet over medium-high heat. Add corn and roast for 4-5 minutes, or until it begins to brown, stirring occasionally. Transfer to a bowl.
- Add lime juice, smoked paprika, chili powder, salt, black pepper, and Cotija cheese to the corn. Fold to combine. Divide mixture into 6 portions. Set aside.
- Mash avocado in a small bowl. Add lime juice, salt, and pepper. Spread 1½ Tbsp. mashed avocado onto each toast, then top with 2 Tbsp. corn. Sprinkle crumbled Queso Fresco over toast and garnish with cilantro. serve with lime wedges.
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