This delectable take on everyone’s favorite Mexican dip has a delicious, smoky flavor that simply screams summer.
2 ears corn
3 small or 2 large Hass avocadoes, halved and pitted
1/2 red onion, chopped
2 garlic cloves, minced
Juice of 2 lemons
Juice of 1 lime
1 jalapeno, seeded and minced
2 teaspoons salt
1 bunch basil, chopped
1. Bring grill to medium heat. Clean grates. When grill is heated, lightly oil grates with oil. Grill corn until cooked and charred on all sides, about 8 to 10 minutes. Remove from heat and let cool.
2. Grill avocado halves 5 minutes until nice grill marks appear but avocado still holds its shape. Remove from heat.
3. Scoop avocado flesh into a large bowl and add red onion, garlic, lemon and lime juice, and jalapeno. Mash with a fork until combined but still chunky. Remove kernels from corn cobs and add to mixture. Season with salt and pepper to taste. Add basil and stir to combine.
Nutrition score per serving: 192 calories, 15g fat (2g saturated), 16g carbs, 3g protein, 6g fiber, 593mg sodium
Recipe courtesy of Megan Mitchell, host of Grill Next Door