Grilled Corn Crostini

1. Peel the top half of the corn husk down and remove all the corn silk. Fold the corn husk back around the corn and soak the ears in a bowl of water for about 10 minutes.

2. Turn the grill on medium heat. Take the corn out of the water and shake off excess water. Place the corn on the grill and grill for a total of about 20 minutes, or until corn is tender and cooked through, flipping occasionally. Set aside and let it cool.

3. Preheat the oven to 375 F.

4. Brush one side of each slice of bread with olive oil. Place bread onto a large sheet pan and place in the oven for about 10 minutes, until bread is toasted, flipping once.

5. In a medium sized bowl, mash the avocado and then add in the garlic, lime juice, and salt to taste. Mix until ingredients are combined.

6. Once corn has cooled, carefully cut the kernels off of the cob with a sharp knife.

7. Assemble the crostini: Spread 1 – 2 tablespoons of avocado mixture on the bread, then top with corn and radish slices. Garnish with cilantro leaves, if desired.