Chargrilled Avocado With Corn Salsa

Your friendly neighborhood avo queen (hi, it’s me) is back and better than ever. After scrolling through my recent posts and realizing my favorite superfood was conspicuously absent, it’s high time the avocado got some love. Ever since last August’s post about Mulberry & Vine, I’ve been desperate to recreate their lights-out charred avocado. Creamy and laced with smokey flavor, I finished the dish in under a minute — much to the shock of my boss. I’d never thought of preparing avocados in any other context than chopping them up for salad or mashing them into guacamole, so M&V served me a pleasant surprise. And for months afterward, I would rave to anyone who would listen (sorry Mom) about this magical meal — entranced by the flavors, but unable to find a decent recipe to satisfy my cravings. Until now.

I’ve finally perfected the art of chargrilled avocados — with a bitesbybridget twist, of course. While Mulberry & Vine filled their avocados with savory tahini, I opted for fresh corn salsa with a kick. This recipe provides a delicious, healthy meal for your weeknights. And the best part? It’s incredibly low maintenance (and cheap). Sound off in the comments below and let me know what you think!

Grilled Avocados


  • 4 Hass avocados, halved and pitted (leave skin on, make sure they’re ripe)
  • 1/2 Tsp. olive oil
  • Salt and pepper, to taste


  1. Heat the grill to medium-high.
  2. Brush each avocado half lightly with olive oil, and sprinkle salt and pepper on top.
  3. Grill, cut sides down, for about 2 1/2 minutes on each side, or until there are clear grill marks.
  4. Serve with corn salsa spooned into the holes.


Spicy Corn Salsa


  • 1/2 red bell pepper — chopped, seeded, and charred
  • 1 cup frozen corn, thawed
  • 1 small pickled jalapeno pepper, seeded and finely chopped
  • 2 tbs chopped fresh cilantro
  • 2 tbs chopped red onion
  • 2 tbs fresh lime juice
  • 3 tsp extra-virgin olive oil
  • Kosher salt
  • 1/2 tsp sugar


  1. Preheat grill to medium high. Brush the red pepper with 1 tsp of olive oil and grill, skin-side down, until charred, about 5 minutes. Cool slightly; peel and finely chop.
  2.  Mix the red pepper, corn, jalapeno, red onion, and cilantro in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar, and 1/2 teaspoon salt.
  3. Fill into the avocado and enjoy!

Bon Appetit!







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