This one just sounded so good (and easy) I just had to pass it
along,
Grilled Avocado Stuffed with Roasted Corn and Tomato Salsa
Ripe
Avocado halves grilled and filled with a zesty Roasted Corn and Tomato Salsa
with a splash of fresh Lime.
INGREDIENTS:
• 1 ear of fresh corn, husked
• 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
• Sea Salt and fresh cracked Pepper, to taste
• 2 avocados
• 1 tablespoon olive oil
• Leafy greens
PROCEDURE:
• 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 jalapeno
in a large bowl and adjust seasoning. Cover and chill.
• When ready to assemble, cut the avocados in half, remove the pit and brush
the exposed surface with olive oil and season lightly with salt and pepper.
Cook over a medium hot grill undisturbed for about 3 minutes. Make a small bed
of lettuce on four chilled plates. Set the grilled avocado, grilled side up on
the lettuce and top generously with the chilled fresh Roasted Corn and Tomato
Salsa
This made a wonderful side
to grilled flank steak with fajita seasonings...
Enjoy!
CHEF PHIL
