Southwest Grilled Avocados


Corn Salsa

  • 8 ounces gold and white corn, strained
  • 1/2 tablespoon ground cumin
  • 8 ounces black beans, strained
  • 1/2 tablespoon chili powder
  • 1 medium tomato, diced
  • 1 tablespoon finely chopped cilantro
  • 1/2 medium white onion, diced
  • Salt and pepper to taste


  • 4 Hass Avocados, halved
  • 1 bag blue corn tortilla chips
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • Corn Salsa


  1. Corn Salsa: Combine all ingredients in a bowl, set aside.
  2. Avocados: Heat grill to medium-high heat. Remove pits from avocados and brush first with lemon juice, then extra virgin olive oil. Place avocados skin side down on grill for 2 minutes, turn and grill for 2 more minutes.
  3. With a spatula, carefully remove avocados from grill and spoon salsa into seed pits. Stick a chip in avocado and serve!

Serves 8.

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