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In the world of brunch, few dishes can rival the freshness and flavor of a perfectly crafted avocado toast. This Sunny Grilled Corn & Feta Avocado Toast takes this beloved classic to new heights, skillfully combining the sweetness of grilled corn with the creaminess of ripe avocado and the tanginess of feta cheese. Whether you're in search of a light lunch or a vibrant breakfast option, this recipe is not only visually appealing but also packed with essential nutrients. It's a delightful celebration of summer flavors, offering a satisfying crunch with every bite.

Grilled Corn and Feta Avocado Toast

Elevate your brunch game with this Sunny Grilled Corn & Feta Avocado Toast that's bursting with flavor and nutrition. Enjoy the sweet, smoky grilled corn paired with creamy avocado and tangy feta, all on a crusty slice of sourdough. This colorful dish is perfect for breakfast or a light lunch, combining fresh ingredients like tomatoes, red onion, and lime juice for a vibrant taste experience. It's not only visually stunning but also a wholesome choice that's sure to impress!
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Ingredients
  

2 ears of fresh corn, husked

1 ripe avocado

100g feta cheese, crumbled

1 small red onion, finely chopped

1 medium ripe tomato, diced

1 tablespoon fresh lime juice

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

4 slices of sourdough bread

Fresh cilantro, chopped (for garnish)

Optional: Red chili flakes for heat

Instructions
 

Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Grill for about 8-10 minutes, turning occasionally, until the corn is charred and tender. Remove from the grill and set aside to cool slightly.

    Prepare the Avocado Mixture: While the corn cools, scoop the flesh of the avocado into a bowl. Add lime juice, olive oil, smoked paprika, salt, and pepper. Mash together with a fork until creamy but still chunky.

      Cut the Corn Off the Cob: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob.

        Incorporate Remaining Ingredients: In a mixing bowl, combine the grilled corn kernels, crumbled feta, chopped red onion, and diced tomato. Season with a little salt and pepper to taste.

          Toast the Bread: Preheat a non-stick skillet or griddle over medium heat. Toast the sourdough bread slices until they are golden brown and crispy on both sides.

            Assemble the Toast: Spread a generous layer of the avocado mixture onto each slice of toasted sourdough. Top with the grilled corn and feta mixture, ensuring an even distribution.

              Garnish and Serve: Sprinkle with fresh cilantro and, if desired, some red chili flakes for a little extra heat. Serve immediately while the toast is warm and crispy.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4