Avocado Corn Toss Recipe Is the Summer-Perfect Side Dish You’ve Been Looking For

Name: Avocado Corn Toss Recipe Is the Summer-Perfect Side Dish You’ve Been Looking For
Prep time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 3 ears fresh corn, husks and silks removed; 2 Tbs. + ¼ cup olive oil; 1 avocado, pitted, peeled, cut into wedges; 3 Tbs. lemon juice; 2 tsp. grated lemon zest; ⅛ tsp. crushed red pepper flakes (optional); 1 cup halved cherry tomatoes; 2 scallions, thinly sliced; ⅓ cup thinly sliced basil leaves

Grilling corn caramelizes its natural sugars, giving this fresh side a delectable sweet-savory note.

By Carissa Mosness

Reviewed by Susan Chiusano

Rhapsody Media

We’ll admit that we love corn season — the veggie is a staple at all our summer gatherings. And while we enjoy eating it slathered in butter straight off the cob, sometimes we want to serve up a dish that’s, well, a bit less messy. That’s why we came up with this Avocado-Corn Toss recipe that’s full of fresh, bright flavors.

We like to start by grilling the corn on the cob (here’s a trick for how to grill corn). This gives it a nice caramelization, but if you’d rather not fire up the barbecue, cooking the veggie on the stovetop works just as well. Those kernels are extra-delicious paired with buttery avocado — if yours isn’t quite ready to use, learn how to ripen avocado fast in the microwave.

For more fun ways to use corn, check out our Corn Ribs recipe and learn how to turn it in Mexican Street Corn Dip.

Yields

6 serving

Total Time

30 min

Prep Time

20 min

Ingredients

3 ears fresh corn, husks and silks removed
2 Tbs. + ¼ cup olive oil
1 avocado, pitted, peeled, cut into wedges
3 Tbs. lemon juice
2 tsp. grated lemon zest
⅛ tsp. crushed red pepper flakes (optional)
1 cup halved cherry tomatoes
2 scallions, thinly sliced
⅓ cup thinly sliced basil leaves

Instructions

Prepare grill for medium direct-heat cooking. Brush corn with 2 Tbs. oil; grill, turning occasionally, until lightly browned and tender, about 8 min. Let cool. Cut kernels from cobs. In medium bowl, gently toss avocado with 1 Tbs. lemon juice.

In large bowl, combine remaining ¼ cup oil and 2 Tbs. lemon juice, lemon zest, 1/4 tsp. salt and, if using, red pepper flakes. Add corn, tomatoes, scallions and sliced basil; toss until evenly coated. Arrange avocado slices around edge of serving plate. Pile corn salad in center of plate.

Nutrition

Calories: 230 kcal
Fat: 20 gram
Saturated Fat: 3 gram
Protein: 3 gram
Carbohydrate: 15 gram
Fiber: 4 gram
Cholesterol: 0 mg
Sugar: 5 gram
Sodium: 110 mg

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