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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
For the Corn Mayo Crema: In a large skillet on medium heat, melt the Country
Crock. Once melted, add the thawed corn kernels and cook for 7-8 minutes until
the corn begins to char and caramelize.
Transfer the corn to a bowl and allow the corn to cool for 10 minutes.
To the same bowl with corn add mayonnaise, sour cream, cumin, chili powder,
salt, pepper, lime juice, and cilantro. Mix the crema well and set aside.
For The Toast: To a medium bowl add the avocados and mash them with a fork
and add lime juice. Set aside.
Toast the sourdough bread in a toaster and transfer them to a plate.
Start assembling the toast by spreading a spoonful of Country Crock over the
toast. Top the toast with mashed avocado mixture, followed by prepared corn
mayo crema. Sprinkle crumbled cotija cheese, cilantro, and crushed red chili
flakes.
Finally, drizzle the toast with the prepared Country Crock drizzle and enjoy!
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