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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Get ready for spring and summer with this lovely topping for gazpacho, other soup or dish of your choice. You can also combine with a salsa to serve with taco chips. Tip: A serrated knife works best for removing kernels from corn cob. Ingredients:
1 ear fresh corn on the cob, husked |
1 avocado, halved, pit removed, peeled and diced small (about 1 1/2 cups) |
1 tablespoon extra virgin olive oil |
Directions:
1. Cut kernels from cob; toss with avocado and oil in small bowl. Season to taste with salt and pepper.
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