Sunny Avocado Toast

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Makes 2 servings.

2 large slices of whole grain bread
2 tablespoons tahini
1/2 cup frozen corn
2 tablespoons of water
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder
2 medium, ripe avocados
fresh cilantro leaves
thinly sliced jalapeño
1 lime, quartered

Add the frozen corn and 2 tablespoons of water to a saucepan on the stove and bring to a boil. Reduce to a simmer, cover, and let cook for 2 to 3 minutes. Drain the corn and add to a small bowl with the salt and chili powder. Toss and set aside.

Toast the two slices of bread and spread a tablespoon (or two) of tahini on each slice. Remove the pit and skin from each avocado, slice, and divide between the two toasts. Top each toast with the seasoned corn, a few leaves of fresh cilantro, jalapeño slices, and a squeeze of lime. Enjoy right away.

From faring-well.com