Preheat the oven to a good 180°C/355°F. Cut open the top of the bread roll and remove the inside of the bread, leaving about 2cm on the base of the roll. Take the butter and coat the bread roll thoroughly, don’t be afraid to get butter hands on this one, your hands would coat it more evenly. Once the oven is hot, stick it in for about 5 minutes.
Put a pan on a high heat and add a bit of olive oil. As soon as it is hot, put in the mince and sprinkle over salt and pepper to your liking. While the mince is cooking, put the corn kernels in a bowl, cover with some glad wrap, remember to make holes and put it into the microwave for 3 to 5 minutes. When the mince is cooked through, remove it from the heat.
This is nice and easy. Dice up all the tomatoes and add to a bowl. Now slice up all the spring onions and add them to the tomatoes. Add a bit of salt and pepper and lots of cayenne pepper (if you want it to be spicy). To give it that extra Mexican spice, just add some coriander as well. Leave the bowl in the fridge till later.
Mash the avo until it is an overall paste texture and sprinkle with salt and pepper to taste. Add the creme fraiche and mix well. This just makes it a bit creamier and sooooo delicious.
Mix the mince and corn kernels well and place it into the bread roll, nice and loose. There is no need to compact it. Sprinkle the cheese on top of the mince mixture. Now place the bread roll in the oven for about 10 minutes.
Remove the roll because it is now time to finalize this masterpiece. Place the guacamole on top of the cheese and compact it a little. Finally, cover the bread roll with the fresh salsa and be ready for some spicy Mexican Croustades.