A Cinco De Mayo Treat You Can Feel Good About
Tortilla chips, tacos, burritos…Oh, My! Cinco De Mayo celebrations can be so much fun, due in large part to the delicious tapestry of food that weaves across your palette – and the margaritas aren’t too bad either. This year, try swapping out one of your traditional holiday treats for something a little healthier and just as tasty! We came across this yummy recipe for Mexican Grilled Corn Avocado Toast from How Sweet It Is by Jessica Merchant that not only tastes good, but is good for you as well. And bonus…avocados are a great source of magnesium, so dig in and enjoy!
Mexican Grilled Corn Avocado Toast
(Photos and Recipe by Jessica Merchant – How Sweet It Is)
Yield: Serves 2 or 4
Total Time: 30 minutes
Grilled Corn 2 ears sweet corn 1 tablespoon olive oil 2 tablespoons unsalted butter, softened 1/2 teaspoon smoked paprika 1/4 teaspoon salt 1/4 teaspoon pepper
Toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lime, sliced into wedges 4 slices whole grain, thick-sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch of smoked paprika
To grill the corn, remove the husks and rub the ears with the olive oil. Place the ears on the grill and cook until the corn is golden or charred - whichever you prefer - turning the ears as you go. Remove them from the grill and let cool slightly.
Stir together the butter, paprika, salt and pepper, and then butter the corn. Let the ears sit for a few minutes before slicing the kernels from the cob into a bowl or on to a plate. This helps keep the buttery flavor and seasonings with the corn.
In a bowl, mash the avocados with 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.