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Chipotle Roasted Corn Avocado Toast

Chipotle Roasted Corn Avocado Toast. Summer corn roasted with Smoked Paprika, Chipotle and black pepper and layered over Avocado Toast. Vegan Avocado Recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Course: Snacks
Cuisine: Fusion

Ingredients

Roasted Corn:
  • 2 small/medium ears of corn or 1 cup frozen corn
  • 1/2 tsp chipotle pepper powder
  • 1/2 tsp or more smoked paprika
  • 1/4 tsp or more black pepper
  • 1/4 tsp or more salt
Toast:
  • Multigrain bread or ciabatta slices
  • 2 ripe avocados mashed
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped cilantro
  • lime juice or lemon juice to taste

Instructions

Roast the corn:
    Cup of Yum
  1. Cut the kernels off the cob. Or use frozen corn kernels. Add to a heavy bottom skillet over high heat. Cook until most of the kernels have browned. Stir occasionally. 6 to 8 minutes. (You can also Grill the ears of corn over a grill or gas flame until grilled to preference. Shuck the grilled corn and toss with the spices.)
  2. Add the spices to the roasting corn pan and mix well to coat. Cook for a minute or until the spices start to smell roasted.
Prep the toast:
  1. Toast bread of choice lightly. Add a layer of mashed avocado on the bread. Layer with the smoky roasted corn. Sprinkle chopped onion, cilantro and lime juice and a pinch of salt. Serve!