Avocado-Roasted Corn Pico de Gallo
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
This recipe goes with Pescado con Aguacate Enchipotlado (Fish with Chipotle Avocado)
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
- 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.
Only you will be able to view, print, and edit this note.Add Note