Grilled Corn Crostini

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   Peel the top half of the corn husk down and remove all the corn silk.

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   Fold the corn husk back around the corn and soak the ears in a bowl of water for about 10 minutes.

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   2.

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   Turn the grill on medium heat.

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   Take the corn out of the water and shake off excess water.

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   Place the corn on the grill and grill for a total of about 20 minutes, or until corn is tender and cooked through, flipping occasionally.

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   Set aside and let it cool.

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   3.

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    Preheat the oven to 375 F.

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    4.

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    Brush one side of each slice of bread with olive oil.

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    Place bread onto a large sheet pan and place in the oven for about 10 minutes, until bread is toasted, flipping once.

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    5.

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    In a medium sized bowl, mash the avocado and then add in the garlic, lime juice, and salt to taste.

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    Mix until ingredients are combined.

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    6.

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    Once corn has cooled, carefully cut the kernels off of the cob with a sharp knife.

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    7.

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    Assemble the crostini: Spread 1 2 tablespoons of avocado mixture on the bread, then top with corn and radish slices.

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    Garnish with cilantro leaves, if desired.

* Per serving · 4 servings · Values may vary.