Corn & Avocado Cups with Raspberry Vinaigrette
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!
Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
12
Perfect for:
Dairy Free
BBQ and Tailgates
Ingredients
- 4 ears of corn, shucked
- 1/2 Cup olive oil, divided
- 1 Package (6 ounces) Driscoll’s Raspberries
- 4-6 green onions
- 6 medium avocados
- 1/8 Tsp. salt
- 1/8 Tsp. pepper
- 1/4 Cup red wine vinegar
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. Dijon mustard
Directions
- PREHEAT grill or grill pan to medium-high heat.
- RUB corn with a bit of oil.
- PLACE corn on hot grill.
- COOK corn, turning every 2-3 minutes, until all sides are slightly blackened and blistered.
- REMOVE corn from heat and allow to cool.
- PLACE oil, vinegar, mustard, and lemon juice into a blender.
- BLEND oil mixture on high speed until well combined.
- ADD raspberries.
- PULSE blender a few times until berries begin to break up. Do not over mix.
- SET ASIDE raspberry vinaigrette.
- SLICE kernels from cobs with a serrated knife.
- PLACE kernels into a medium bowl.
- CUT green onions into ¼-inch slices.
- ADD green onion slices to corn.
- SLICE avocados in half lengthwise and DISCARD pits.
- SCOOP OUT 1-2 tablespoons from center of each avocado and RESERVE the scoops.
- SLICE inside of each avocado cup with a pairing knife to make a few shallow cuts or scores.
- SET ASIDE avocado cups.
- CHOP avocado scoops into small pieces.
- ADD avocado pieces to corn mixture.
- ADD salt and pepper to corn mixture.
- TOSS corn mixture.
- FILL each avocado cup with corn mixture.
- DRIZZLE avocado cups with raspberry vinaigrette.
- SERVE immediately.
