This Scandi-inspired open sandwich – chargrilled corn, avocado and feta on sourdough – is one of the best-sellers at Fort End Café in Haddenham. Want to have a bash? Here’s how…
Ingredients (serves 1)
1 head of corn
25g feta cheese, crumbled
1 thick slice of sourdough
Pinch of cayenne pepper
Place the corn in a pan of boiling water for five minutes. Drain and return to the empty pan. Using tongs, press it down until you hear it sizzle. Rotate it slowly until the majority of the surface has charred, then remove from the heat.
Once cooled, use a sharp knife to remove the kernels in strips. Place in a bowl with the feta and cayenne and lightly mix.
Roughly mash the avocado, some lime juice and a few coriander leaves together. Spread on a slice of freshly toasted sourdough.
Pile high with the corn and feta mixture and finish with more coriander leaves, cayenne pepper and serve with a wedge of lime.