Grilled Corn, Tomatoes, and Avocado in Bread Cups
So for the month of June, I neglected this space, my eating habits and exercise shamelessly. I am not too proud of it but things happened. It's been one nerve wrecking month and on top of that, Bailey was diagnosed with a herniated disc and temporary partial paralysis. Thankfully, that little trooper snapped out of it and is healing slowly now. So to summarize things, June pretty much sucked and I am hoping July will be calmer and better around here.
I have been splurging on dinners and cookies have become my breakfast of choice...because I want to and I can. But now I am at a point where both my body and mind are starting to loathe my decision making skills (or the lack of). My energy levels have taken a major dip (I want to sleep all the time) and my body could certainly use more greens and water. So to spring back into normalcy, I made bread cups and filled them with quintessential summer produce - corn and tomatoes. Actually, my mom made these the other day and I really really liked it (I didn't realize I ate the whole dang thing in less than 0.0002 seconds) but I healthified the recipe a tad bit by using sprouted bread and replaced cheese with avocados.
You can use any bread of your choice, cut the edges using a knife or a round container with a sharp edge. Then toast it in the oven until crispy.
Corn is shucked and grilled, tomatoes are charred, onions are sauteed then combined together with avocados into a creamy mixture. Grated parmesan is optional but I am not the one to say no to cheese. To keep it vegan, skip the cheese.
They are pretty simple to put together and easily customizable when it comes to fillings. I know this is going to be regular at my house as a mini-snack or also for entertaining guests. Both bread cups and fillings can be made ahead of time but I recommend assembling it together only an hour or so before serving.
The key to this dish comes from the crispiness of the bread so don't add fillings ahead of time. Also, make sure the filling is not too soggy. I am both happy and little intrigued with this recipe because it's simply delightful. Grilled corn and tomatoes are delicious especially this time of the year. My mom insists adding cream cheese for more creamier feel but since we are trying to eat healthier around here, avocado is more apt right now..and it certainly does not disappoint.
I used a grill pan (or use outdoor grill), but alternatively, skillet can be used to make fillings. There are instructions for both at the end of this recipe.
- 6 slices - sprouted bread (or use any bread of your choice)
- 1 Corn, shucked and cleaned
- 8-10 cherry tomatoes
- 1/2 onion, sliced
- 1/2 avocado, mashed
- 2 tablespoon grated parmesan cheese (skip for vegans)
- salt, pepper to taste
- oil for grill
- cilantro, for garnish (optional)
- Preheat the oven to 375F and spray a muffin tin. (I used jumbo muffin tin but I am sure regular ones are fine too)
- Cut the edges of the bread then use a rolling pin to flatten the bread. Once it is flat, press bread slices into muffin tins as shown in pic # 3. Bake it in the preheated oven for 12-15 minutes until crispy.
- Heat a grill pan over medium heat and gently brush it oil. Place tomatoes and corn on the pan. Let it grill for 8-10 minutes on each side. Remove from the pan once corn is grilled evenly and tomatoes are soft. Using a pairing knife, cut the kernels off the cob into a small bowl. Meanwhile, heat another pan with little oil and saute onion until it is soft. Combine corn kernels and tomatoes into the pan with sauteed onions. Add in mashed avocado and parmesan cheese if using.
- Season it with salt and pepper as needed.
- Add fillings evenly into bread cups, sprinkle more parmesan cheese if desired. Let it bake for additional 3-5 minutes.
- Garnish with cilantro before serving