Grilled Avocado Stuffed with Roasted Corn and Tomato Salsa

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PA Baker

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Grilled Avocado Stuffed with Roasted Corn and Tomato Salsa

Ingredients:


Salsa:


1 ear of fresh corn
1 tablespoon olive oil
1 large tomato, seeded, chopped
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 jalapeño, seeded, minced
salt and fresh pepper to taste

Grilled Avocado:

2 avocados, peeled, halved and pitted
1 tablespoon olive oil
salt and fresh pepper
leafy greens



Preparation:


Salsa:

Brush corn with olive oil and grill over medium heat for about 7 minutes. Remove and cool, then remove kernels with a sharp knife.

Mix corn, tomato, onion, cilantro, olive oil, lime juice, cumin and jalapeño in a large bowl and adjust seasoning. Cover and chill.

Grilled Avocado:

When ready to assemble, brush the flat surface of the avocado with olive oil and season lightly with salt and pepper. Cook over a medium hot grill for about 2 to 3 minutes. Make a small bed of lettuce on four plates. Set the grilled avocado, grilled side up on the lettuce and fill the pit with fresh Roasted Corn and Tomato Salsa.
 
Wow! That sounds amazing. Now I definitely won't have an excuse for leftover avacados! Lol.
I'll mos' def try this recipe as soon as possible.
 

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