Grilled Stuffed Avocados

Step up your side grilling game with these easy grilled avocados stuffed with black bean and corn salsa.

We’ve been getting a lot of rain here in Columbus lately, which while great for the vegetable and herb garden is not very conducive to grilling. Thankfully despite forecasts of rain all weekend we got a break and I was able to grill all the things just in time for #CookoutWeek 2018! This is the third year I’ve participated and I’ve got 3 recipes lined up starting with these avocados.

Most of the time I focus all my attention on the main course (which makes sense it’s called the main course after all) and end up with simple sides dishes like steamed vegetables. But for some reason that all changes in the summer. I switch to simple marinaded meats and then the side dishes try to steal the stage. These stuffed avocados are a perfect example of that as I served them alongside a mojo marinated steak.

Being a star side dish doesn’t mean it requires a whole lot of effort however. The “stuffing” for these avocados is a simple salsa made with black beans, corn, tomatoes, red onion, cilantro, and some seasoning. If I wanted to step my game up a little I would have grilled corn on the cob first and used that in the salsa but I didn’t think of that until just now. Guess we know what I’ll be making again sometime soon!

For the avocados themselves, all I did was brush them with some melted Chef Shamy garlic butter with Parmesan cheese and basil before placing them cut-side-down on the grill until they got those beautiful grill marks. Then just fill with the salsa and serve next to your favorite grilled meat! I’m sure someone else shared a delicious grilled main course that would pair well with this so make sure you check out the rest of today’s recipes at the bottom of this post and also be sure to enter the giveaway!

As an aside about the butter, Chef Shamy butter contains no oils and can actually be used in keto recipes if you’re into that. But what I find particularly useful about these butters in their shelf life. While it was proven to last up to 9 months unopened at room temperature, I keep mine in the fridge to help preserve freshness and increase it’s shelf life (6 months after opening). Want to try some and “Make the World a Butter Place®”? Use discount code 10BUTTER10 to get 10% from now until July 4.

One year ago: Monthly Meal Plan: July

Three years ago: Ohio Trail Mixer Cocktail

Four years ago: Strawberry Almond Scottish Oatmeal

Five years ago: Homemade Mozzarella & Caprese Salad Skewers

Six years ago: Blueberry-Blackberry Muffins

GRILLED STUFFED AVOCADOS

Serves 4 as a side

Ingredients:

BLACK BEAN & CORN SALSA

1/2 cup canned corn kernels, drained

1/2 cup canned black beans, drained and rinsed

1/2 cup chopped cherry tomatoes

1/4 cup diced red onion

2 Tbsp minced cilantro

Juice from 1/2 lime

1/4 tsp ground cumin

Salt and pepper to taste

Crumbled cojita cheese

GRILLED AVOCADOS

2 ripe but firm avocados, halved and pitted

1 Tbsp Chef Shamy garlic butter with Parmesan cheese and basil, melted

Chili powder, salt, and pepper, to taste

Directions:

1. Heat grill to medium-high heat.
2. For the salsa: In a medium bowl stir together the corn, beans, tomatoes, red onion, cilantro, lime juice, and cumin until well incorporated. Season with salt and pepper.
3. For the grilled avocado: Brush the cut sides of the avocados with melted garlic butter and place on the grill cut-side down. Cook until charred, about 2 minutes. Season with chili powder and salt and pepper.
4. To serve, fill the cavity of each avocado with the salsa, top with cotija cheese, and serve aside your main course.

Source: Adapted from Food Network.

Disclosure: Sponsors provided bloggers with complimentary product to use as we saw fit in our recipes. I was not otherwise compensated. All thoughts and opinions are my own.