Why I love this recipe
I went to a family barbeque where the mom cooks amazing food filled with fresh fruits and veggies. We had barbeque off the grill, avocado boats and homemade strawberry shortcake. She is one of these moms that is so put together. It looked like she had spent all day in the garden and just threw a meal quickly together. We were in awe of the flavors. It was just the right place for inspiration. Of course, she was the type who just throws it together and had no idea what she did. I went home the next day and furiously recreated her recipe. These Avocado Boats with corn salsa are now my favorites.
Avocado Boats with Corn Salsa
What you need:
4 corn on the cob
2 bell peppers (different colors)
1 red onion
fresh lime juice
1 tablespoon buttermilk
4 ripe avocados
Cook the four ears of corn. I like to put them in boiling, salted water for 7 minutes.
Cut the avocados into halves. Scoop a small amount of the flesh out of the avocado to make more room for the salsa.
Salt and sprinkle lime juice on each half.
Cut the corn off the cob (or open the can if that is all you have)
Add the bell peppers, onions, cilantro, 1 tablespoon of lime juice and buttermilk
Fill each boat
Our hostess placed all the avocados in a beautiful baking dish. She had tongs for placing on a plate. Plating is such an important part of eating. You can really appreciate the food when it is presented in a gorgeous bowl or on a plate of parsley.
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