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Roasted Corn and Avocado Salad

Avocados are most commonly associated with guacamole or salad, but there are many other uses. This recipe produces a richly flavored salsa that makes an excellent accompaniment to a variety of grilled foods, especially the mild flavor of grilled fish.

2 ears corn, shucked and silk removed

2 Hass avocados

1/4 cup chopped cilantro

Juice of 2 limes

1/2 teaspoon salt

Roast the corn directly over a hot fire for 12 to 16 minutes, turning every 2 minutes to scorch the kernels, but not burning them.

Remove the corn from the grill and cut the kernels from the cob. Cut the avocado in half through the stem and twist the two halves to separate them. Chop the seed with the knife and twist to remove it. Slice the meat in two directions without cutting the skin. Use a kitchen tablespoon to remove the chunks.

Combine all ingredients and gently stir to thoroughly mix without mashing the avocado.

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