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
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.
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.
To assemble, top the bread slices with avocado, rocket leaves, corn and onion. Drizzle with ranch dressing. Garnish with a pinch of smoked paprika.