look who’s back. [grilled avocado stuffed w. grilled corn salad]

May 30th, 2018 by | comments

Hello everyone! It’s been a minute since I last posted – I was busy planning a wedding and tying the knot! Although I was still cooking during my time away, I was never able to find the time to stage and photograph all of the food I was making! I’m hoping to be back on track now and blogging once every week or every other week. :-)

grilled avocado stuffed w. grilled corn salad
  • 6 ears sweet corn, shucked
  • 2 avocados, sliced in half then pitted
  • 2 tsp. lime zest, minced
  • ¼ cup fresh lime juice
  • ¼ cup olive oil
  • 1 tbsp. garlic, minced
  • 2 tsp. honey or maple syrup
  • ¼ tsp. ground cumin
  • Salt and pepper, to taste
  • 1½ cups mini sweet bell peppers, sliced
  • ½ cup jalapeño, sliced, seeded & deveined
  • ½ cup crumbled Cotija, plus more to taste
  • ¼ cup cilantro, chopped
  1. Preheat grill to medium-high heat. Brush grill grate with oil.
  2. Coat 6 ears of corn with nonstick spray and season with salt and pepper. Grill corn, covered, until charred on all sides, approximately 10-15 minutes. Transfer corn to a cutting board. Once cooled, cut kernels off the cobs.
  3. Next, grill all four avocado halves face down until charred. Remove from grill and set aside.
  4. In a medium bowl, whisk together lime zest, lime juice, olive oil, garlic, honey and cumin. Season vinaigrette with salt and pepper.
  5. In a separate large bowl, toss corn with mini bell peppers, jalapeño, Cotjia, cilantro and half or three quarters of the vinaigrette. Season with salt and pepper. Add additional vinaigrette if needed.
  6. Once ready to serve, spoon grilled corn into holes of the grilled avocado halves. If you do not want to use avocado, serve the corn alone as a side dish (it's just as delicious!).
Recipe adapted from Cuisine at Home.

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