(recipe will make 6-8 slices of avocado toast)

For avocado:

Combine two large firm, yet ripe, avocados with about one tablespoon of fresh lime juice. Use a potato masher and coarsely blend. Reserve. Press plastic wrap directly on top of smashed avocado.

For roasted corn:

Rub two ears of fresh corn with olive oil. Season corn with Kosher salt and fresh cracked black pepper. Place on a foil-lined baking sheet and place into a preheated 375 degree oven. Roast for 20 minutes. Rotate cobs and roast for an additional 20 minutes until some kernels develop some golden brown color. Remove and allow cooling. Cut kernels from cob and reserve.

For chipotle mayo:

Place can of chipotle peppers into a blender. Add a small amount of water – just enough to get blender whirling. Blend until smooth. Add 2 T of chipotle puree to 1 cup of Hellman’s mayo. Stir to combine. Reserve.

For queso fresco:

Use a fine grater and grate about 1/2 C of fresco for sprinkling.

For toast:

Use a good quality artisanal rustic bread. Slice round into fairly thick slices. Brush each slice with olive oil. Grill bread slices using a grill pan or panini press. Toasting in the oven is an option too. I prefer the grilling technique as it produces a crisp exterior and maintains a chewy interior. Using a toasting method can make the bread a bit too crunchy.

Assemble the toast:

Spread a layer of chipotle mayo on prepared toast, add a nice slather of mashed avocado, roasted corn and queso fresco. Garnish toasts with fresh cilantro, a spritz of Kosher salt and a wedge of lime. Muy delicioso!

Notes from the kitchen:

All components, except the toast, can be prepared ahead. Serve this with Green Chile Chicken soup.