Mexican Style Loaded Corn Thins

Serves 20 minutes
Time 2


4 multigrain corn thins 

2 avocados 

1 tbsp lemon juice

½ red onion finely diced

1 corn cob, husk and silk removed

Extra virgin olive oil 

Salt & pepper, to season


Spray or brush the corn cob with olive oil and season with salt and pepper. 

Place in a grill pan over medium-high heat and allow to brown all over, rotate regularly. 

Meanwhile, in a bowl mash avocado and lemon juice together. Once mashed, stir through the diced red onion. Season with salt and pepper. 

Once the corn has browned on all sides, slice off the cooked corn kernels.  

Load the corn thin with a layer of guacamole, top with bits of grilled corn.