1 ear unshucked fresh corn
4 rounds pita bread
1/4 cup (1/2 stick) unsalted butter, melted
4 ripe avocados (about 2 pounds), peeled and pitted
2 tablespoons fresh lime juice, or more to taste
2 tablespoons extra virgin olive oil
2 teaspoons coarse kosher salt, or more to taste
4 scallions, white and light green parts only, thinly sliced on a diagonal
Freshly ground black pepper to taste
Preheat the oven to 375°F.
Place the unshucked corn on a rimmed baking sheet and roast for 25 minutes, until the kernels are tender when pierced with a knife. Remove the corn and place it on a plate to cool. (You can prepare the corn up to a day in advance, storing it covered in the refrigerator.)
If necessary, return the oven to 375°F.
Cut the pitas in half. Split each half into two semicircles, then cut each semicircle into 4 wedges. Arrange the pita wedges on two baking sheets, smooth side down, and brush with the butter. Bake until lightly toasted, 10 to 12 minutes. Set aside to cool.
Meanwhile, shuck the corn. Use a small, sharp knife to remove the kernels from the corn. Set aside.
In a large bowl, use a potato masher or fork to combine the avocado, lime juice, olive oil, and salt. Add the corn kernels and scallions to the avocado mixture. Taste, ideally with your wine, and add more lime juice and/or salt or pepper if you like. Serve with the pita toasts on the side.
Copyright Jill Silverman Hough. All rights reserved.
Recipe Courtesy Jill Silverman Hough