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Spice up your next brunch with this Serrano Pepper Avocado Toast – packed full of flavor with grilled corn and fresh chimichurri sauce.
Ingredients [ For 2 to 4 people ] [ Preparation time : 10 minute – Cooking time : 15 minutes ]
- 2 tsp. the olive oil separated
- 2 ears corn on the cob
- 4 slices bread
- 2 avocados peeled, pitted and sliced
- 1 serrano pepper sliced thin
- 4 tbsp. chimichurri sauce recipe link above
- salt and pepper to taste
- cilantro for topping (optional)
Heat a grill pan over medium-high heat. Brush corn ears with 1/2 tsp. of olive oil each. Place on the grill and lower heat to medium. Cook, turning regularly until there are grill marks on all sides – approx. 10 minutes. Remove from heat and set aside for 3-5 minutes, or until cool enough to handle. Using a sharp knife, cut kernels off of the cob.
Add remaining 1 tsp. of olive oil to a pan over medium heat. Place bread slices in the pan and toast until both sides of each slice are browned.
To assemble, top each slice of toast with 1/2 an avocado, corn kernels, serrano pepper slices and cilantro. Drizzle with chimichurri sauce and top with salt and pepper.
Enjoy it !!