Charred Mexican Zucchini

Happiness in the form of sweet summer corn and creamy grilled avocados!

Grilled Avocado and Corn Salad

2 avocados, halved and removed from their skin

1 tablespoon butter

2 cups fresh or frozen corn

1/4 teaspoon cumin

2 scallions, chopped

1 tablespoon diced jalapeno (more or less)

1/4 cup chopped cilantro

1/4 cup crumbled cotija or feta

Add the butter to a hot skillet.  To that add the corn, cumin and a pinch of salt.  Sauté until corn is just cooked; 2-3 minutes then turn off heat.  Toss in the scallions, jalapeno and cilantro.  Taste and add more salt if needed.

On a very hot grill or grill pan place the avocados on the grill.  Let sit undisturbed for a couple of minutes.  Flip the avocados over and grill the other side.  Salt the avocados and place on a platter with the corn salad.

Grill some thinly sliced bread that has been drizzled with oil.  Brush the grilled bread with a garlic clove.  Serve alongside the salad.

Recipe from Not Without Salt