Corn, Avocado, and Radish Tartine

Ingredients

• 4 slices of hearty bread, such as French pain au levain or sourdough
• 4 tablespoons extra-virgin olive oil, divided
• 1 medium clove garlic split in half, and 1 medium clove garlic, minced
• Kosher salt and freshly ground black pepper
• 3 cups shucked corn kernels from about 2 ears corn
• 1/4 cup homemade or store-bought mayonnaise
• 2 teaspoons juice from 1 lime
• 1/4 cup chopped fresh cilantro leaves
• 4 scallions, thinly sliced
• 1 avocado
• 4 radishes, thinly sliced

Directions

1. Set the broiler to high, then position the rack 6 inches from the heat. Coat the bread all over with 2 tablespoons olive oil, rub every side with the cut garlic, and season with salt and pepper. Arrange the slices on a rimmed baking sheet or broiler pan, then broil until the top is browned and crisp, about 3 minutes. Turn the bread over and toast the other side under the broiler for about 2 minutes longer.
2. While the bread toasts, warm 2 tablespoons olive oil over high heat in a medium cast iron or non-stick skillet until it shimmers. Scatter in the corn and leave it undisturbed until the underside is deeply charred, about 4 minutes. Turn and toss the kernels, then keep cooking, stirring now and then, until the corn is browned all over, about 8 minutes total. Add salt and pepper to taste, then move the corn to a medium bowl.
3. Stir in the minced garlic, mayonnaise, remaining 2 tablespoons olive oil, and lime juice. Add the cilantro and scallions, setting some aside for the finish. Toss everything together, then adjust with more salt and pepper if needed.
4. In a medium bowl, crush the avocado with the back of a fork, then season it with salt and pepper. Spoon the mashed avocado over the bread, pile on the corn and radishes, finish with the reserved cilantro and scallions, and serve.