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Avocado Toasts with Pan-Seared Corn, Olives, and Queso Fresco

Simply Recipes 

Ingredients

  • Ingredients

    • 1 tablespoon olive oil
    • 1 cup fresh or frozen corn kernels
    • 2 scallions, finely sliced (include some of the green part)
    • 1/2 cup halved California Black Ripe Olives
    • Salt and pepper, to taste
    • 4 slices hearty whole grain, artisan-style bread, or another bread of your choice
    • 2 avocados
    • 4 lime wedges
    • 4 tablespoons crumbled queso fresco
    • 2 tablespoons coarsely chopped fresh cilantro
    • 2 tablespoons toasted pumpkin seeds

Directions

  1. Cook the corn topping: In a small skillet over high heat, heat the oil. Add the corn and cook, stirring often, for 3 to 4 minutes, or until the corn starts to develop some brown spots. Add the scallions and cook for 1 minute. Stir in the olives and salt and pepper to taste. Corn topping can be made several days ahead and kept refrigerated. Serve cold or warm briefly in a skillet or the microwave before assembling the toasts.
  2. In a toaster, toast the bread until golden brown, or to the desired doneness.
  3. Add the toppings: Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper. Squeeze a lime wedge over each avocado toast. Top with the corn and olive mixture, followed by the crumbled queso fresco. Sprinkle with cilantro and pumpkin seeds.
  4. Serve the toasts immediately.