Ingredients
- 1/4 cup grated parmesan
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1 teaspoon minced garlic
- 1 tablespoon minced canned chipotle chiles in adobo
- 3 tablespoons vegetable oil
- 2 ears of corn, shucked
- 2 firm-ripe 6- to 8-oz avocados, halved and pitted but not peeled
- 1 head romaine (1 lb), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips
Description
Grilled Avocado Is One Of Those Things That Sound Faintly Ridiculous Until You Try It—then You Wonder Why You Never Had It Before.
Gourmet Magazine
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