Follow these steps for perfect results
plum tomatoes
diced
scallions
trimmed, thinly sliced
jalapeno
finely chopped
fresh corn kernels
fresh
lime juice
fresh
kosher salt
avocados
sliced
crusty white bread
toasted
Dice 3 plum tomatoes.
Trim and thinly slice 2 scallions.
Finely chop 1 jalapeno.
Cut kernels from about 2 cobs of corn to yield 1 cup.
Combine diced tomatoes, sliced scallions, chopped jalapeno, corn kernels, and 4 tablespoons of fresh lime juice in a medium bowl.
Season the mixture with kosher salt to taste.
Toast 6 slices of crusty white bread.
Slice 3 avocados.
Using a fork, gently smash the avocado slices evenly onto each slice of toast.
Top each toast generously with the prepared tomato-corn salsa.
Expert advice for the best results
For a smoother avocado spread, add a squeeze of lime juice to the smashed avocado.
If fresh corn is not available, frozen corn can be used.
Add a fried egg on top for extra protein.
Everything you need to know before you start
5 minutes
Salsa can be made a few hours in advance.
Arrange the toast on a plate and garnish with a sprig of cilantro.
Serve as a quick breakfast or light lunch.
Serve with a side of fruit salad.
Compliments the citrus notes
Discover the story behind this recipe
Avocados are a staple in Mexican cuisine.
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