Avocado, Corn and Tomato

By far the most requested dish in our home is my Avocado Corn and Tomato Bruschetta with grilled Pita triangles. As we gather the fresh avocados, tomatoes and red onion we must not forget about which of the children will have the special “job” of shucking the corn on the cob. The prep, “cooking” and serving can all be done outside, near the grill or on the stove top, if preferred. The bruschetta will have a nice almost “raw” taste while the corn will taste nicely blanched.

Avocado Corn and Tomato Bruschetta

Vegan, gluten-free, nut-free, soy-free, refined sugar-free
Servings: 2

Ingredients

• Avocado Corn and Tomato Bruschetta
• 1 cup grape tomatoes
• 1 ear corn on the cob
• 1/4 cup thinly sliced red onion
• 1/2 teaspoon sea salt
• Dash of black pepper

Grill Instructions:

1. Wash but do not dry the ear of corn and wrap it in aluminum foil. Place in a medium hot grill for 8-10 minutes
2. While the corn is “cooking” slice the avocados in half, remove the pits and dice into cubes. Put the avocado cubes into a large bowl
3. Add the halved grape tomatoes, red onion, salt and pepper
4. Set the corn aside to cool
5. Grill the pitas for 1-2 minutes on each side. Then, slice the pita breads into small triangles
6. Remove the corn from the cob with a serrated knife and gently fold into the bruschetta mix.