Description
A delightful summer flatbread topped with grilled corn, creamy avocado, and fresh vegetables, perfect for warm weather gatherings.
Ingredients
- 2 large ripe avocados
- 4 ears fresh corn, husked
- 2 pieces store-bought flatbreads
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 2 juices limes
- Olive oil, to taste
- Salt and pepper, to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat your grill to medium-high.
- Add husked corn to the grill and grill for 10-15 minutes, turning occasionally until charred. Remove from grill and let cool.
- Brush one side of each flatbread with olive oil.
- Place the oiled side of flatbread on the grill for 2-3 minutes until grill marks appear.
- In a bowl, mash the ripe avocados with lime juice, salt, and pepper.
- Spread a layer of mashed avocado on each flatbread.
- Top with grilled corn, halved cherry tomatoes, and finely chopped red onion.
- Drizzle with olive oil and garnish with fresh cilantro if desired.
- Slice into pieces and serve immediately.
Notes
- Select ripe avocados for creaminess.
- Grilling the corn enhances its flavor.
- Homemade flatbreads can be used instead of store-bought.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg