Heat Level: Mild
Category: Main Dish - Meatless, Appetizers

INGREDIENTS:
  • 2 tbsp butter
  • 3 cups corn (about 4 ears), cut from the cob
  • ½ jalapeno, seeded and finely diced
  • 2 green onions, sliced
  • 2 tbsp lime juice
  • salt and pepper to taste
  • 2 avocados, mashed
  • ½ tsp salt
  • Baguette ¼ inch thick slices
  • Rustlin’ Rob’s Creamy Chipotle Pepper Dip
  • queso fresco
DIRECTIONS:
  1. Melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, stir and charr again, about 6-10 minutes, before removing from heat.
  2. Slice baguette into ¼ inch thick slices and toast until golden brown.
  3. Spread an even layer of Creamy Chipotle Pepper Dip on one side of baguette, then set aside.
  4. Mix the corn, jalapenos, and green onions together in a bowl to make your corn salad.
  5. In a separate bowl mix the avocado, lime juice and salt, spread it on the toast, top with the corn salad and cover each piece of toast with layer of queso fresco!

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Rustlin Robs Gourmet Food

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