Photo by Tara Donne, food and prop styling by Ali Nardi
Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.
Recipe information
Total Time
15 minutes
Yield
6 Servings
Ingredients
3 plum tomatoes, diced
2 scallions, trimmed, thinly sliced
1 jalapeño, finely chopped
1 cup fresh corn kernels (from about 2 cobs)
4 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
3 avocados, sliced
6 slices crusty white bread (such as country bread), toasted
Preparation
Combine tomatoes, scallions, jalapeño, corn, and lime juice in a medium bowl. Season with salt. Using a fork, gently smash avocado slices evenly onto each toast. Top each generously with tomato-corn salsa.
Recipe notes
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