Avocado-Roasted Corn Pico de Gallo

Avocado-Roasted Corn Pico de Gallo Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
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Yield:

Makes 2 cups

Recipe from

Coastal Living

Ingredients

1 ear corn
Olive oil
1 cup diced tomatoes
1 tablespoon diced white onion
1/4 cup fresh lime juice
1 avocado, diced
Salt

Preparation

Brush corn with oil. Grill over medium-high heat 10 minutes, turning occasionally, until crisp-tender. Cool and remove kernels.

Combine corn, tomatoes, and onion. Stir in lime juice, and gently fold in diced avocado. Salt to taste.

Note:

Matthew Lake,

Besito, Huntington, New York,

May 2007
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