Serves: 2 people
Prep time: 15 minutes (active)
What you’ll need:
- 2 slices sourdough bread
- 1/2 cup frozen/fresh corn kernels
- 1 avocado
- 1/2 jalapeño, finely chopped (scale back if sensitive to spice)
- 1/4 tsp red chili flakes
- 2 tbsp chopped cilantro
- 1/2 lemon, squeezed
- Salt to taste
- Freshly ground black pepper to taste
- Olive oil
What you’ll want to do:
- Heat up a pan with a few drops of olive oil before adding the corn and chopped jalapeño. Add a pinch of salt
- Sautée for a few minutes until the corn is tender
- Mash the avocado in a small bowl along with salt, pepper and lemon juice. Do this while toasting your bread
- On each slice of toasted bread, spread the mashed avocado as the base
- Top with the cooked jalapeño and corn kernels, chopped cilantro, red chili flakes and a drizzle of olive oil
- Enjoy for breakfast or as a hearty evening snack