Avocado Smashed Corn on the Cob [vegan, gf]

With 4th of July coming up, I know that all of you American foodies are thinking of what to make for your get togethers, am I right?!

My hubby and I are going to our friends’ place for a party on Saturday, and I’ve decided to bring a caprese pasta dish and try my hand at making my very first red, white & blue cake (wish me luck!).

Today, I’ve got a recipe to share that would make a healthy, tasty edition to any holiday backyard BBQ, or as a great side anytime this summer!

Recently I was skimming the pages of the latest issue of Rachel Ray Magazine. I’m not even sure why/how I get the magazine, but here and there I check it out and get some recipe inspiration.

Case in point: A feature they printed on unique corn on the cob ideas, including garlic breadcrumb, BBQ crunch and sriracha & sesame varieties. Naturally, the idea that intrigued me the most was avocado corn on the cob.

I put avocado on pretty much everything I can, so why hadn’t I thought of this before?!

I used the idea to create an avocado smash corn on the cob recipe of my own. I whipped up my go-to guacamole to top my grilled corn with: ripe avo, red onion, sea salt, fresh lemon juice, and a drizzle of olive oil. I also added in some chopped Roma tomato.

Once the corn is done grilling on each side, you smash the guacamole onto it, then go to town noshing on your avocado corn…

Yum, it’s a little bit of messiness and a lot of deliciousness! Plus, I found the recipe to be a fun way to spice up your typical corn on the cob.

Avocado Smashed Corn on the Cob

Foodie Loves Fitness

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4

Calories 170 kcal

Ingredients

  

1x2x3x

• 4 ears corn
• 1 avocado
• 1/4 red onion chopped
• 1 Roma tomato chopped
• 2 TSP fresh lemon juice
• Sea salt to taste
• Drizzle of olive oil

Instructions

 

• Shuck the corn and place on the grill to cook.
• Meanwhile, slice the avocado open and pit it. Mash half of the avocado. Add in the chopped tomato and red onion. Chop the remaining 1/2 avocado, and fold into the mashed avocado. Add in the fresh lemon juice, a drizzle of olive oil, and sea salt to taste. Mix together well.
• Once the corn is done grilling, transfer to a serving dish. Smash the guacamole mixture evenly around the up sides of the corn.
• Enjoy immediately!

Nutrition

Serving: 1gCalories: 170kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 1gFiber: 5g

Tried this recipe?Let us know how it was!

Tell me… Is there any dish you’re planning on making for 4th of July weekend?