When I tested this dish, I found that cherry or grape tomatoes had the best flavour and texture. However, Roma tomatoes are a good substitute. Keep in mind that the success of this recipe truly depends on the freshness of its ingredients. Unripe avocados and frozen corn cannot be substituted here. Yield is 4 servings.
Directions for: Grilled Corn, Charred Tomato and Avocado Salad
Ingredients
1 cob corn, shucked
1 Tbsp butter, melted
coarse salt, and freshly cracked black pepper
10 cherry or grape tomato
1 Tbsp olive oil
1 tsp lime, juice
2 tsp olive oil
1 small ripe avocado, peeled, pitted, diced
1 Tbsp chopped fresh coriander
Directions
1. Preheat the grill to high.
2. Skewer the tomatoes 5 per skewer or 4 Roma tomatoes, halved.
3. Brush the corn with the melted butter and season with salt and pepper.
4. Brush the tomatoes with 1 tbsp. olive oil.
5. Grill the corn and the tomato skewers, turning as they brown, about 8 to 12 minutes.
6. Cut the corn from the cobs over a bowl.
7. Slide the tomatoes off the skewers and add them to the corn.
8. Add the lime juice, remaining 2 tsp. olive oil, avocado dice and coriander.
9. Season with salt and pepper.
See more: Vegetables, Grill, Salad, Tomatoes, Barbeque, Summer, Citrus, BBQ
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