Ingredients: 4 small avocados, split lengthwise and seed removed,1/2 teaspoon cumin,1 ear of corn, peeled, shucked and split in half,2 teaspoons fresh cilantro, chopped,2 cloves garlic, minced,1/2 teaspoon ground red pepper,1 teaspoon fresh ground black pepper, or to taste,2 jalapeño peppers, split lengthwise, stem and seeds removed,1 lime,Olive oil to brush vegetables,1 small onion, cut into wedges,1/2 cup shelled pistachios, toasted and coarsely chopped,1 teaspoon salt, or to taste,2 medium tomatoes, seeds removed and diced
Instructions:
- Lightly brush the avocado flesh, corn, onion, and jalapeno peppers with olive oil.
- Place all but the avocado in a grill basket and on the grill over medium-high heat.
- Place the avocados, cut side up, directly on the grill and cook for 2 minutes, then flip and cook, cut side down, for another 2 minutes. When finished, remove and set aside.Allow the other vegetables to cook, turning, until they are tender and lightly charred (10-12 minutes). The corn may take a few minutes longer than the other vegetables. If needed, remove the other vegetables and allow the corn to continue to cook.When the vegetables have cooled enough to touch, cut the corn off the cob, and dice the other vegetables.In a large bowl, combine the tomatoes, corn, onion, peppers, garlic, and cilantro, and toss to mix.
- Add the avocado to the mixture, lightly tossing and mashing it.
- Add the lime juice and seasoning.
- Mix together and adjust as needed.
- Add the pistachios, toss the mixture again and serve.
