Avocado-Roasted Corn Pico de Gallo

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

Recipe from

Coastal Living


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


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.

Matthew Lake,

Besito, Huntington, New York,

Coastal Living

May 2007
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