Avocado-Roasted Corn Pico de Gallo
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield: Makes 2 cups
Recipe from
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.
Avocado-Roasted Corn Pico de Gallo Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Grill
- OCCASION: Spring, Summer
- PUBLICATION: Coastal Living
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