Corn and red bell pepper, once grilled, become juicy, sweet and robust. And when paired with the welcome zip of lime juice, a trio of spicy seasonings, fresh parsley and creamy avocado chunks, the grilled veggies transform into this platter full of dynamic and delectable flavors and textures.
Handfulfresh parsley, de-stemmed and roughly chopped
1largeavocado,skin removed, halved and cut into chunks
Additionalsalt & ground black pepper,to taste
Instructions
Begin by shucking 4 ears of yellow or white corn, then rub the ears of corn and the halves of red pepper with some olive oil, until well coated (a couple tablespoons worth). Sprinkle with salt and pepper, and place on a moderately hot grill surface, lowering the grill cover if possible. The red pepper should take about 5 minutes on each side (flatten it a bit to expose more skin to the grill), while the corn should take about 15 - 25 minutes. Make sure to rotate the corn every few minutes to ensure it cooks evenly. You'll know it's done when it has nice brown bits and is beginning to turn more translucent.
Once the corn and pepper are done, remove them from the grill and let them cool for about 5 minutes or so. Then, roughly chop the red pepper and add it to a large bowl. Next, sheer the kernels of corn off the cob with your knife, from top to bottom. This should yield anywhere from 2 - 3 cups or so. With the back of your knife, scrap the de-kerneled cob to get all the remnant parts of corn you missed the first pass through. Add this also to the large bowl with the pepper.
Lastly, add to the large bowl the lime zest and juice, the chili powder, ground cayenne, red pepper flakes, avocado chunks, and fresh roughly chopped parsley. Also, season with additional salt and pepper, to taste. Fold this all together carefully with a spatula, and then serve right away or store in the fridge for later.
Notes
nutrition facts account for roughly 3 tablespoons olive oil