Peel off the husks from the corn.

If you have a cast iron skillet, I recommend using it to grill your corn.

Add a bit of oil (I use avocado oil) to a large, bottom heavy skillet and heat on medium heat heat.

Once the skillet is hot, add the corn on the cobb and allow it to get lightly charred on all side on medium/medium-high heat.

Keep an eye on your corn and using a pair of tongs turn the corn every once in a while.

This will take about 10 minutes.

Once the corn is golden brown and lightly charred, move it to a cutting board and cut off the cheeks with a sharp knife from all 4 sides of the cobb.

Toast a couple of slices of your favorite bread and prepare the other toppings.

Wash and cut your cherry tomatoes in half.

Wash and slice the jalapeño.

Wash the cilantro leaves and slice your lim in half.

Also crumble up some cotija cheese.

Slice the avocado in half, remove the pit and using a spoon scoop out each half and place it onto the slices of toasted bread.

Using a fork, mash the avocado half onto the bread slice and spread it out evenly. Season with a bit of salt and a bit of fresh lime juice.

Next, add some of the charred corn kernels to each toast then add the cherry tomatoes, jalapeño slices, crumbled cotija cheese and a few cilantro leaves.

Lastly, season with a bit more sea salt and fresh lime juice.

Eat immediately!