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1
1.
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2
Peel the top half of the corn husk down and remove all the corn silk.
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3
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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9
3.
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Preheat the oven to 375 F.
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11
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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19
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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21
Garnish with cilantro leaves, if desired.
