Blistered Corn With Avocado
An easy sweet summer corn and creamy avocado side dish that comes together in minutes.
Prep Time10 mins
Cook Time10 mins
Servings: 4 - 6 servings
- kernels from 4 ears of fresh corn
- 1 diced jalapeño seeds removed
- 1 firm avocado diced
- 6 scallions sliced
- 2 tbs avocado oil or vegetable oil of choice
- salt to taste
- 2 handfulls of cilantro leaves
- juice of 1 lime
Heat a cast iron skillet on medium high heat and add the oil. Quickly toss in in the corn kernels and jalapeños and spread evenly in the pan. Toss the corn and jalapeños around as the corn begins to blister (this will take a few minutes). Add the avocado and scallions and stir to combine. Add salt to taste, cook another minute and remove from heat. Transfer the corn and avocado mixture to a bowl and squeeze in the lime juice. Give it another toss and top with the cilantro leaves to serve.