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Blistered Corn Avocado Cups
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Blistered Corn Avocado Cups with Fresh Raspberry Vinaigrette

A healthy snack that's tasty and pretty!
Course Snack
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 381kcal

Ingredients

  • 1 heaping cup Driscoll's raspberries
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 ears corn shucked
  • 3 avocados sliced in half and scooped out of shells

Instructions

  • To make the vinaigrette, combine raspberries, olive oil, and vinegar. Puree in a blender for ~30 seconds until smooth.
  • To blister the corn, rub each ear with a bit of olive oil and place on a grill or grill pan over medium-high heat. Turn every 2-3 minutes or until all sides are slightly blistered. Remove from grill or grill pan and let cool. Slice kernels off cob with a serrated knife.
  • Fill avocado cups with blistered corn. Drizzle with raspberry vinaigrette, top with a fresh Driscoll's berry, and serve!

Nutrition

Serving: 1cup | Calories: 381kcal | Carbohydrates: 22g | Protein: 4g | Fat: 34g | Saturated Fat: 5g | Sodium: 9mg | Potassium: 630mg | Fiber: 9g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg