Avocado cups with blistered corn and fresh raspberry vinaigrette

Description

Blistered corn is piled high in ripe avocado cups and drizzled with a homemade raspberry vinaigrette to make a delicious snack, side, or appetizer. Only a few ingredients are needed for this fresh corn & avocado cup recipe with raspberry vinaigrette!

Ingredients
  • 4 ears of corn, shucked
  • 1/2 Cup olive oil, divided
  • 1/4 Cup red wine vinegar
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. Dijon mustard
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 4-6 green onions
  • 6 medium avocados
  • 1/8 Tsp. salt
  • 1/8 Tsp. pepper
  1. PREHEAT grill or grill pan to medium-high heat.
  2. RUB corn with a bit of oil.
  3. PLACE corn on hot grill.
  4. COOK corn, turning every 2-3 minutes, until all sides are slightly blackened and blistered.
  5. REMOVE corn from heat and allow to cool.
  6. PLACE oil, vinegar, mustard, and lemon juice into a blender.
  7. BLEND oil mixture on high speed until well combined.
  8. ADD raspberries.
  9. PULSE blender a few times until berries begin to break up. Do not over mix.
  10. SET ASIDE raspberry vinaigrette.
  11. SLICE kernels from cobs with a serrated knife.
  12. PLACE kernels into a medium bowl.
  13. CUT green onions into ¼-inch slices.
  14. ADD green onion slices to corn.
  15. SLICE avocados in half lengthwise and DISCARD pits.
  16. SCOOP OUT 1-2 tablespoons from center of each avocado and RESERVE the scoops.
  17. SLICE inside of each avocado cup with a pairing knife to make a few shallow cuts or scores.
  18. SET ASIDE avocado cups.
  19. CHOP avocado scoops into small pieces.
  20. ADD avocado pieces to corn mixture.
  21. ADD salt and pepper to corn mixture.
  22. TOSS corn mixture.
  23. FILL each avocado cup with corn mixture.
  24. DRIZZLE avocado cups with raspberry vinaigrette.
  25. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g