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Add a photoServings: 4
Ingredients
- 1 x cob corn, shucked
- 1 Tbsp. butter, melted coarse salt, and freshly cracked black pepper
- 10 x cherry or possibly grape tomato
- 1 Tbsp. extra virgin olive oil
- 1 tsp lime, juice
- 2 tsp extra virgin olive oil
- 1 sm ripe avocado, peeled, pitted, diced
- 1 Tbsp. minced fresh coriander
Directions
- Preheat the grill to high.
- Skewer the tomatoes 5 per skewer or possibly 4 Roma tomatoes, halved.
- Brush the corn with the melted butter and season with salt and pepper.
- Brush the tomatoes with 1 tbsp. extra virgin olive oil.
- Grill the corn and the tomato skewers, turning as they brown, about 8 to 12 min.
- Cut the corn from the cobs over a bowl.
- Slide the tomatoes off the skewers and add in them to the corn.
- Add in the lime juice, remaining 2 teaspoon extra virgin olive oil, avocado dice and coriander.
- Season with salt and pepper.
- When I tested this dish, I found which cherry or possibly grape tomatoes had the best flavour and texture. However, Roma tomatoes are a good substitute. Keep in mind which the success of this recipe truly depends on the freshness of its ingredients. Unripe avocados and frzn corn can't be substituted here.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 111 | 80% |
| Total Fat 12.53g | 16% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 24mg | 1% |
| Potassium 203mg | 6% |
| Total Carbs 7.49g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.86g | 2% |
| Protein 1.15g | 2% |
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