The Best Basic Bitch Avocado Toast with Charred Corn and Chili Sauce
This avocado toast recipe might seem a little extra, but that's what makes it the BEST. It really only requires a few ingredients and comes together lightning fast. You can make the corn mixture and chili sauce a few hours in advance if you’re making this recipe for company. It’s a great elegant gluten-free brunch option! If you’re on the dairy train, try a little crumbled feta or cotija cheese for extra creaminess, salt and tang.
Servings 6 toasts
Ingredients
- 2 ears sweet corn shucked
- Olive oil
- 1 lemon
- Maldon sea salt
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon harissa
- 6 slices gluten-free sandwich bread
- 2 avocados thinly sliced
- 1 tablespoon toasted sunflower seeds for garnish
Instructions
- Place a large skillet over high heat. Brush the corn lightly with olive oil and arrange in the skillet. Cook on each side for about 2 minutes, or until the corn is vibrant yellow and beginning to brown or char. Remove to a cutting board to cool.
- Remove the kernels from the cobs and transfer to a mixing bowl. Toss with the juice of half the lemon, 1 tablespoon olive oil and salt to taste. Stir in the chives and set aside.
- In a small mixing bowl, combine the harissa with 1 tablespoon of olive oil and whisk until smooth.
- When you’re ready to serve, toast the bread and prep the avocado. Fan the avocado out over the toast (you’ll use about 1/3 an avocado per slice). Squeeze the remaining lemon over the top of the toasts and garnish with Maldon salt. Drizzle with the chili sauce and using a slotted spoon, divide the corn between the slices. Garnish with the sunflower seeds and serve immediately.