Preheat a charcoal or gas grill to medium-high heat (375 degrees). Brush corn with canola oil. Grill corn over medium-high direct heat for 10 to 12 minutes or until tender, turning frequently; cool slightly. Cut enough corn kernels from cobs to make 1 cup; set aside.
We can't get enough of this twist on avocado toast—a perfect combination of summer sweet corn and healthy fats. Fire up the grill for this recipe!
Want to learn how to make the most of Hy-Vee Homegrown fruits and veggies? We've got some ideas right here.
Servings and Ingredients
|3 ear(s) Hy-Vee Homegrown sweet corn, husks and silk removed|
|Hy-Vee canola oil|
|4 slice(s) Hy-Vee Bakery sourdough bread|
|1 clove(s) garlic, halved|
|½ c. Hy-Vee refrigerated homestyle guacamole|
|¼ c. Soirée original goat cheese|
|Hy-Vee black pepper|
|Parsley, chopped; for garnish, if desired|
Things To Grab
- Charcoal or gas grill
- Silicone pastry brush
Grill bread slices until toasted, turning halfway through. Rub one side of toasts with garlic; discard garlic. Spread toasts evenly with guacamole. Top with sweet corn and goat cheese; sprinkle with salt, black pepper, and a drizzle of honey. Garnish with parsley, if desired.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 440mg
- Total Carbohydrates: 36g
- Protein: 9g