Corn Salad on Toast

Ingredients

• 200 g white corn (dry)
• 2 tbsp sugar
• 3 Avocados
• 0.5 bunch Parsley
• 6 tbsp white wine vinegar
• 2 limes
• Salt
• Pepper
• chili powder
• 10 slices toast bread
• lime wedge
• parsley

Instructions

1. 1.

   Soak the corn overnight in plenty of water, drain and cook in a sugar-water bath for about 15-20 minutes until tender; let drain. Peel the avocados, remove the pits, and dice into small cubes. Wash the parsley, dry by shaking, and finely chop. Wash the limes well; grate the zest from one lime, then squeeze juice from both limes. Combine avocado cubes and corn kernels in a bowl, add parsley, lime zest, lime juice, and vinegar, mix well. Season with salt, pepper, and chili powder, let rest for 1 hour.

2. 2.

   Toast the bread slices until crisp, top each slice with the avocado salad, cut diagonally, and arrange on a platter. Garnish with lime wedges and parsley before serving.