If you are an avocado lover you need to try this recipe.
2 sweet corn
1 tablespoon olive oil
2 tablespoons unsalted butter
paprika, salt, pepper
1/2 lime, sliced into wedges
4 slices whole grain, thick-sliced bread
1/3 cup crumbled queso fresco cheese
2 tablespoons finely chopped fresh cilantro
pinch of smoked paprika
To grill the corn, rub the corn with the olive oil. Place the corn on the grill and cook until the corn is golden. Remove them from the grill and let cool slightly. Stir together the butter, paprika, salt and pepper, then butter the corn. Let it sit for a few more minutes before slicing the kernels from the cob into a bowl or plate. This helps keep the buttery flavor and seasonings with the corn.
In a bowl, mash the avocados with the salt, pepper and the juice from one lime wedge. Spread the mash evenly on the toast then top with a few huge spoonfuls of the corn, a few sprinkles of the queso fresco, a sprinkling of cilantro and a tiny pinch more of smoked paprika. Hit with one more spritz of lime. DEVOUR