Grilled Corn, Charred Tomato And Avocado Salad

Directions

1. Preheat the grill to high.
2. Skewer the tomatoes 5 per skewer or possibly 4 Roma tomatoes, halved.
3. Brush the corn with the melted butter and season with salt and pepper.
4. Brush the tomatoes with 1 tbsp. extra virgin olive oil.
5. Grill the corn and the tomato skewers, turning as they brown, about 8 to 12 min.
6. Cut the corn from the cobs over a bowl.
7. Slide the tomatoes off the skewers and add in them to the corn.
8. Add in the lime juice, remaining 2 teaspoon extra virgin olive oil, avocado dice and coriander.
9. Season with salt and pepper.
10. When I tested this dish, I found which cherry or possibly grape tomatoes had the best flavour and texture. However, Roma tomatoes are a good substitute. Keep in mind which the success of this recipe truly depends on the freshness of its ingredients. Unripe avocados and frzn corn can't be substituted here.
11. Yield is 4 servings.