Mexican tomatoes on toast, by @thefoodiemum

INGREDIENTS

1 corn on cob

1 avocado

1 large slice of sourdough or 2 small ones

A sprinkle of coriander

1 Green jalapeño

1 Red chilli

1 lime

8 small British tomatoes

Serves 2

Prep time: 10 minutes

Cook time: 5 minutes

Method

1. First step is to griddle pan the corn on the cob, add a little oil to the pan on a medium heat and cook on each side until the corn is slightly charred

2. When it is cool enough to hold, Slice off the kernels onto a chopping board

3. Take your avocado and mash with a fork

4. Squeeze in a quarter of the lime, finely chop some coriander and add that to the avocado

5. Toast your sourdough

6. Put the avocado mix onto the sourdough, half or chop the tomatoes - depending on your preference. And place them on top of the avocado

7. Scatter the corn

8. Sprinkle with chopped coriander, finely sliced jalapeño and chilli. A sprinkle of rock salt

9. Serve with lime to squeeze

Recipe courtesy of @thefoodiemum