Ingredients with Measurements:
- 2 ripe avocados, halved and pitted
- 2 ears of corn, shucked
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Brush avocado halves with 1 tablespoon of olive oil and season with salt and pepper.
3. Grill avocado halves, cut side down, for 3-4 minutes or until grill marks appear. Remove from grill and set aside.
4. Brush corn with remaining olive oil and season with salt and pepper.
5. Grill corn, turning occasionally, for 8-10 minutes or until kernels are tender and lightly charred. Remove from grill and let cool.
6. Cut kernels off the cob and place in a large bowl.
7. Add chopped cilantro, red onion, jalapeno pepper, lime juice, salt, and black pepper to the bowl and mix well.
8. Spoon the corn mixture over the grilled avocado halves and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Grill preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 195
- Fat: 16g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 3g
Substitutions for ingredients:
- Cilantro can be substituted with parsley or basil.
- Red onion can be substituted with white onion or shallots.
- Jalapeno pepper can be substituted with serrano pepper or red pepper flakes.
- Lime juice can be substituted with lemon juice or vinegar.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and color.
- Top with crumbled feta cheese or cotija cheese for a salty kick.
- Serve with tortilla chips or pita bread for dipping.
Tips and tricks:
- Make sure the avocado halves are ripe but still firm enough to hold their shape on the grill.
- Use a sharp knife to cut the kernels off the cob.
- Adjust the amount of jalapeno pepper to your desired level of spiciness.
Storage instructions:
- Store any leftover corn mixture in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the corn mixture in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve on a platter with a sprinkle of chopped cilantro and lime wedges on the side.
Garnishes:
- Chopped cilantro or parsley
- Crumbled feta cheese or cotija cheese
- Lime wedges
Pairings:
- Grilled chicken or steak
- Fish tacos
- Margaritas or beer
Suggested side dishes:
- Black bean salad
- Grilled vegetables
- Rice or quinoa
Troubleshooting advice:
- If the avocado halves are too ripe, they may fall apart on the grill. Make sure they are still firm enough to hold their shape.
Food safety advice:
- Make sure to wash the corn thoroughly before grilling.
- Use a clean cutting board and knife to avoid cross-contamination.
Food history:
- The picada is a traditional Argentinean condiment made with chopped herbs, onions, and peppers. This recipe puts a twist on the classic by adding grilled avocado and corn.
Flavor profiles:
- Creamy avocado pairs well with sweet and smoky grilled corn, while the cilantro, red onion, and jalapeno add a fresh and spicy kick.
Serving suggestions:
- Serve as a side dish or appetizer at your next barbecue or summer gathering.
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