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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat corn and peppers with cooking spray.

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  • Grill corn and peppers, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until vegetables are lightly charred, turning occasionally. Cool slightly.

  • Cut corn kernels from cobs. Remove stems and seeds from roasted peppers, and coarsely chop.

  • Stir together olive oil and next 5 ingredients in a large bowl; add corn, chopped pepper, avocado, onion, and cilantro, tossing gently to coat.

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