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Add a photoServings: 8
Ingredients
- 8 x ears Sweet corn still in the husk, soaked in water for 24 hrs Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Extra virgin olive oil
- 3 x Garlic heads
- 2 x Vidalia onions cut into 2" rings
- 10 x Roma tomatoes cut in half
- 3 x Avocados peeled, pitted, and sliced into 1/2" slices
Directions
- Prepare the charcoal for the grill.
- Season the corn with salt and pepper. Place the corn on the grill and cook for about 1 hour. Season the garlic, onions and tomatoes with extra virgin olive oil, salt and pepper.
- Wrap the garlic in foil and place on the grill. Cook for 45 min or possibly till the garlic is tender. Remove from the grill and squeeze out the garlic cloves. Place the garlic in a mixing bowl, and smash the garlic with a fork. Whisk in the melted butter. Pour the melted butter mix into a tall slender glass, (a glass the length of the corn).
- Place the onions and tomatoes on the grill and cook for 4 to 6 min on each side. Season the avocado slices with salt and pepper. Remove all the vegetables from the grill and place on a large platter with the avocado slices.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 129 | 72% |
| Total Fat 14.43g | 18% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 501mg | 14% |
| Total Carbs 12.69g | 3% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.69g | 4% |
| Protein 2.26g | 4% |
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