View the video version here. 

Prep: 15 minutes plus cooling
Grill: 8 minutes 
Serves: 12 

Ingredients

• 1 medium ear fresh corn, silk and husk removed
• 1 medium jalapeño pepper, halved lengthwise, stemmed and seeded
• 1 Roma tomato, halved lengthwise
• 1 tablespoon Food Club® Pure Olive Oil
• 3 avocados, peeled and pitted
• 2 tablespoons fresh lime juice
• 1 teaspoon Food Club® Iodized Salt
• 1/4 teaspoon Food Club® Black Pepper
• 2 teaspoons chopped fresh cilantro

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Brush corn, jalapeño pepper and tomato with oil; place on hot grill rack, cover and cook 8 minutes or until grill marks appear, removing jalapeño pepper and tomato after 6 minutes and turning once. Transfer vegetables to cutting board; cool completely. Cut corn kernels from cob; chop jalapeño pepper and tomato.
2. In medium bowl, mash avocados, lime juice, salt and black pepper with fork; stir in cilantro, corn, jalapeño pepper and tomato. Makes about 3 cups.

Nutrition Info

Approximate nutritional values per serving (1/4 cup): 109 Calories, 9g Fat, 2g Saturated Fat, 0mg Cholesterol, 163mg Sodium, 8g Carbohydrates, 4g Fiber, 2g Sugars, 0g Added Sugars, 2g Protein

Chef Tip(s)

Serve with your favorite tortilla chips, or on burritos, nachos or tacos.