Last week my friend who blogs over at Where's the ME in Mommy? invited us and a few others over for a potluck-style BBQ. I spent a little time thinking about what kind of side dish to bring and share with everyone - as hard as I tried, my mind kept going back to bringing tortilla chips and guacamole. I've been on a serious avocado-kick. For a year. But whatever.
I wanted to branch out and try something new though so I spent some quality time staring at the produce in my fridge and brainstorming ideas. And that's when it hit me - grilled corn and avocado pico de gallo. Perfect. Light, summery, flavorful and easy to share at a BBQ.
Chop up tomato, purple onion, and cilantro. Keep the avocado whole until your about 1 hour or less away from serving time to prevent browning. Nobody wants a brown avocado. Nobody.
I sliced the kernels off a leftover ear of grilled corn. If you don't have a grill, you can also just drizzle a bit of oil on your corn and roast it under the broiler in your oven.
Add everything together in a bowl, sprinkle on a bit of salt, squeeze in lime juice and finish with your chopped avocado. Yum! If you want yours to be a bit spicy, then throw a minced jalapeno in as well.
Oh yeah, I totally forgot that my friend is allergic to avocados. Oops! Sorry! Nothing like bringing food the the host can't eat. I should win the prize for worst-BBQ attendee. Except she decided to risk getting sick and ate some of it anyway.
Grilled Corn and Avocado Pico De Gallo
Yields about 2 cups
1 large tomato, chopped
1 ear of grilled corn
1/3 cup chopped cilantro
1/4 cup chopped purple onion
Juice of 1 lime
1 avocado, chopped
Slice kernels off the ear of corn. Combine all ingredients in a bowl. Serve and enjoy!
If you make this ahead of time, wait until 1 hour before you're going to serve it to add the avocado so it doesn't brown.