Prep 10 mins
Cook 0 mins
Get ready for spring and summer with this lovely topping for gazpacho, other soup or dish of your choice. You can also combine with a salsa to serve with taco chips. Tip: A serrated knife works best for removing kernels from corn cob.
- 1 ear fresh corn on the cob, husked
- 1 avocado, halved, pit removed, peeled and diced small (about 1 1/2 cups)
- 1 tablespoon extra virgin olive oil
- Cut kernels from cob; toss with avocado and oil in small bowl. Season to taste with salt and pepper.