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Avocado-Roasted Corn Pico de Gallo

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield Makes 2 cups


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

How to Make It

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

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

Besito, Huntington, New York