Avocado-Roasted Corn Pico de Gallo
- 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.
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