Description
Smoky roasted avocado, corn, tomatoes and jalapenos mixed with fresh lime and cilantro.
Ingredients
- 5 whole Avocados, Halved (skin On, Pit Can Stay In)
- 2 ears Corn, Cleaned And Shucked
- 1 whole Tomato, Halved
- 2 whole Jalapenos
- ¼ cups Cilantro, Chopped
- ½ teaspoons Pepper
- 2 whole Limes, Juiced
- 5 whole Avocados, Halved (skin On, Pit Can Stay In)
- 2 ears Corn, Cleaned And Shucked
- 1 whole Tomato, Halved
- 2 whole Jalapenos
- ¼ cups Cilantro, Chopped
- ½ teaspoons Pepper
- 2 whole Limes, Juiced
Preparation
1. Preheat broiler. Place avocado halves, corn ears, tomato halves and jalapenos on a large rimmed baking sheet. Broil avocados until browned on top, about 3-5 minutes. Remove avocados from the baking sheet and set them aside. Continue to roast until jalapenos, tomatoes and corn get a slight char on all sides. Remove pan from oven.
2. Keeping the skin on, dice the avocado flesh into bite sized pieces. Scoop the diced flesh out of the peels into a medium bowl. Repeat for all the avocados. Cut corn kernels off the cob and add them into the bowl with the avocados. Dice tomato and mince jalapenos and add them as well.
3. Add cilantro, pepper and lime juice. Mix until evenly combined. Serve with chips. Enjoy!
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