“Get ready for spring and summer with this lovely topping for gazpacho, other soup or dish of your choice. You can also combine with a salsa to serve with taco chips. Tip: A serrated knife works best for removing kernels from corn cob.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 ear fresh corn on the cob, husked
  • 1 avocado, halved, pit removed, peeled and diced small (about 1 1/2 cups)
  • 1 tablespoon extra virgin olive oil

Directions

  1. Cut kernels from cob; toss with avocado and oil in small bowl. Season to taste with salt and pepper.

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