Corn, Avocado, and Radish Tartine

Corn, Avocado, and Radish Tartine. [Photographs: J. Kenji Lopez-Alt]

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Corn, Avocado, and Radish Tartine

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About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:20 minutes
This recipe appears in: Serious Entertaining: Four Easy Summer Tartines

Ingredients

  • 4 slices of hearty bread, such as French pain au levain or sourdough
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
  • Kosher salt and freshly ground black pepper
  • 3 cups shucked corn kernels from about 2 ears corn
  • 1/4 cup homemade or store-bought mayonnaise
  • 2 teaspoons juice from 1 lime
  • 1/4 cup chopped fresh cilantro leaves
  • 4 scallions, thinly sliced
  • 1 avocado
  • 4 radishes, thinly sliced

Procedures

  1. 1

    Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.

  2. 2

    Meanwhile, heat 2 tablespoons olive oil in a medium cast iron or non-stick skillet over high heat until shimmering. Add corn and cook without moving until well charred on first side, about 4 minutes. Flip and toss and continue to cook, stirring occasionally, until well toasted on all sides, about 8 minutes total. Season to taste with salt and pepper and transfer to a medium bowl.

  3. 3

    Add minced garlic, mayonnaise, remaining 2 tablespoons olive oil, and lime juice. Add cilantro and scallions, reserving some for garnish. Toss corn to combine and season with more salt and pepper as desired.

  4. 4

    Mash avocado with the back of a fork in a medium bowl and season to taste with salt and pepper. Spread bread with mashed avocado, top with corn and radishes, sprinkle with remaining cilantro and scallions, and serve.

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