Name: Pumpernickel with Avocado, Charred Corn, and Tomato
Yield: 4
Ingredients: 1 ear corn -; Extra-virgin olive oil -; 2 tsp. sherry vinegar -; 8 yellow cherry tomatoes -; 8 red cherry tomatoes -; 1 medium Green Zebra or other sweet heirloom tomato -; 1 serrano chile -; 1 tbsp. Chopped cilantro -; Salt -; Freshly ground pepper -; 4 slice pumpernickel -; 1 Hass avocado -; 1/4 c. sliced jarred pickled onions -

Ingredients for - Pumpernickel with Avocado, Charred Corn, and Tomato

1. 1 ear corn

2. Extra-virgin olive oil

3. 2 tsp. sherry vinegar

4. 8 yellow cherry tomatoes

5. 8 red cherry tomatoes

6. 1 medium Green Zebra or other sweet heirloom tomato

7. 1 serrano chile

8. 1 tbsp. Chopped cilantro

9. Salt

10. Freshly ground pepper

11. 4 slice pumpernickel

12. 1 Hass avocado

13. 1/4 c. sliced jarred pickled onions

How to cook deliciously - Pumpernickel with Avocado, Charred Corn, and Tomato

1 . Stage

Light a grill. Brush the corn with oil and grill over moderate heat until lightly charred, 8 minutes. Cut the kernels from the cob.

2 . Stage

In a bowl, mix 2 tablespoons of oil with the vinegar. Fold in the corn, tomatoes, chile, and cilantro, and season with salt and pepper. Top the bread with the sliced avocado, tomato salad, and pickled onions, and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.