Season to Taste

Grilled Avocado with Corn & Cilantro

By: Allen Susser

Serves 4

  • 4 medium avocados, ripe
  • 2 ears sweet corn, cooked
  • 1 medium heirloom tomato, diced
  • 1/2 bunch cilantro, washed and chopped (reserving a few sprigs for garnish)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 2 medium limes
  • 3 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes

THE AVOCADO:Prepare a charcoal grill fire and let the coals burn down to a hot red glow, while still throwing off a lot of heat. Split each avocado in half and remove the seed. Season them with half of the salt, pepper, and cumin. Drizzle with olive oil. Carefully place each of the avocado halves in the grill. Allow them to cook for about 2- 3 minutes lightly browning the flesh. Turn them with a spatula and move them around on the grill to an area of less direct heat. Cook for another 2-3 minutes until the flesh is warmed throughout.

THE CORN SALSA: Cut the corn from the cob and place in a small bowl. Add the tomato and cilantro. Season with the remaining salt, pepper and cumin and squeeze the lime directly over the bowl to capture all of the bright citrus flavors and juices. Mix in the remaining olive oil.

TO SERVE: Line up the grilled avocado in the center of a colorful long serving platter. Spoon a heaping mound of the corn salsa over each of the avocado. Sprinkle with crushed red pepper flakes and garnish with cilantro sprigs. Serve with fork and spoon so everyone can scoop out all the goodness.