Summer's Fresh Grilled Corn & Avocado Flatbread
A vibrant flatbread topped with grilled corn and creamy avocado, perfect for summer lunches or dinners.
Ingredients
For the flatbread
- 2 large ripe avocados Select ripe avocados for creaminess
- 4 ears fresh corn, husked Grill for maximum flavor
- 2 pieces store-bought flatbreads Homemade flatbreads are also an option
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 2 juices limes Fresh lime juice adds brightness
- Olive oil, to taste
- Salt and pepper, to taste
- Fresh cilantro (optional, for garnish)
Instructions
Preparation
- 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.
Assembly
- 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.
Final Touches
- Drizzle with olive oil and garnish with fresh cilantro if desired.
- Slice into pieces and serve immediately.
Notes
Best enjoyed fresh; store leftovers in an airtight container for up to 2 days. Reheat on the grill or in the oven.