Ingredients
6 frozen corn cobbettes, cooked as directed
2 tablespoons prepared garlic butter
8 sourdough bread slices
2 avocados, thinly sliced
½ red onion, thinly sliced
2 cups baby rocket leaves
¼ cup ranch dressing
Method
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Heat a chargrill pan over medium-high heat. Spray corn cobbettes with olive oil and cook for 5-6 min or until lightly charred all over. Remove from heat and brush with garlic butter. Set aside to cool slightly then slice the kernels off the cob.
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Meanwhile, spray the bread slices with olive oil on both sides and chargrill in the pan for 1-2 min each side or until lightly charred.
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To assemble, top the bread slices with avocado, rocket leaves, corn and onion. Drizzle with ranch dressing. Garnish with a pinch of smoked paprika.