ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpernickel with Avocado, Charred Corn and Tomato

Photo: John Kernick
Total time 30 mins
Yield 4

Ingredients

  • 1 ear of corn, shucked
  • Extra-virgin olive oil
  • 2 teaspoons sherry vinegar
  • 8 yellow cherry tomatoes, halved
  • 8 red cherry tomatoes, halved
  • 1 medium Green Zebra or other sweet heirloom tomato, diced
  • 1 serrano chile, seeded and minced
  • 1 tablespoon chopped cilantro
  • Salt and freshly ground pepper
  • 4 grilled slices of pumpernickel
  • 1 Hass avocado, halved and pitted, each half cut into 8 slices
  • 1/4 cup sliced jarred pickled onions

How to Make It

  1. 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. 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.