Avocado Toasts with Pan-Seared Corn, Olives, and Queso Fresco

Method

1 Cook the corn topping: In a small skillet over high heat, heat the oil. Add the corn and cook, stirring often, for 3 to 4 minutes, or until the corn starts to develop some brown spots.

Add the scallions and cook for 1 minute. Stir in the olives and salt and pepper to taste.

Corn topping can be made several days ahead and kept refrigerated. Serve cold or warm briefly in a skillet or the microwave before assembling the toasts.

2 In a toaster, toast the bread until golden brown, or to the desired doneness.

3 Add the toppings: Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper.

Squeeze a lime wedge over each avocado toast. Top with the corn and olive mixture, followed by the crumbled queso fresco. Sprinkle with cilantro and pumpkin seeds.

4 Serve the toasts immediately.

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