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Grilled Corn, Avocado and Cilantro

Adapted from “Meatless: More Than 200 of the Very Best Vegetarian Recipes,” from the kitchens of Martha Stewart Living (Clarkson Potter, $25).

Heat grill to medium high. Grill 4 ears of shucked corn, rotating often until lightly charred, about 15 minutes. Cool slightly. Cut kernels from cob. Toss corn and 1 sliced avocado gently with 1/4 cup fresh cilantro leaves, plus 1 tablespoon each fresh lime juice and olive oil. Season with coarse salt.

Servings: 4

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Indulge your appetite for sweet corn by shopping farmers markets, roadside stands and local grocers for freshly picked ears, then crunching your way around cob after cob after cob. And when you decide you’ve had enough, let these recipes seduce you into indulging one, two or three more times with salads that embrace summer’s best produce and the season’s easygoing … 0