Avocado toast with roasted corn, basil and smokey mayo

Makes 2 toasts

In the middle of winter, freezing, off grid, living in a teeny tiny house and a (albeit super lux) tent, unable to go outside to play in the garden, too much TV, cabin fever, too tight track pants due to…cake, and perma blocked in due to muddy driveway ~ new season and suddenly affordable avocados bring the most abundant joy. That avocadoless time between late autumn and mid winter is when I must must must remember that an annual tropical holiday really is the best idea. Try this version of avocado toast in Summer and Autumn with fresh corn on the cob, any other season frozen corn kernels work just fine . This is filling enough to be a dinner with a bowl of broth or vegetable soup on the side. For a dairy free/vegan option just sub the Parmesan for nutritional yeast powder and opt for an egg free mayo.

1 avocado

2 corn cobs, kernels sliced off (or one cup of frozen corn kernels)

1 chilli, descended and sliced

1 clove garlic, crushed

1 tbsp olive oil

1/4 cup mayonnaise

1 tsp tomato sauce

1/2 tsp smoked paprika

1 tbsp finely grated Parmesan or nutritional yeast powder

Handful of basil or coriander

Half a lime

2 thick slices of sourdough

Heat oven to 180c then in a small roasting tray place corn kernels, chilli, garlic, salt and pepper and drizzle with olive oil. Cook around 15 minutes, stirring half way through til golden.

Make the mayo by stirring together mayonnaise, tomato sauce and smoked paprika.

Toast two slices of bread, drizzle with olive oil, top with half a sliced avocado each (Season with salt and pepper), then the roasted corn, mayo and torn basil leaves and a squeeze of lime