avocado and char-grilled corn on rye toast

  • 2 corncobs, husks removed
  • 2 limes, halved 
  • ¼ cup coriander leaves, roughly chopped 
  • 1 long red chilli, seeds removed and finely chopped 
  • sea salt and cracked black pepper 
  • 4 slices rye bread, toasted 
  • 1 avocado, cut into wedges 
  • ¼ cup (60ml) buttermilk, to serve
  1. Place a char-grill pan over high heat. Cook  the corn, turning, for 8–10 minutes or until lightly charred. 
  2. Add the lime halves and cook, cut-side down, for 1–2 minutes or until lightly charred. Slice the kernels off the cob and place in a bowl. Add the coriander, chilli, salt and pepper and toss to combine. 
  3. Top the toast with the avocado and corn mixture and drizzle with buttermilk. Serve with grilled limes. Serves 4.
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