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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Avocado-Roasted Corn Pico de Gallo

Coastal Living MAY 2007

  • Yield: Makes 2 cups

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.

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Avocado-Roasted Corn Pico de Gallo recipe

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