Recipe courtesy of Kent Rathbun
Show: Cooking Live
Save Recipe Print
Total:
2 hr 20 min
Prep:
1 hr 30 min
Cook:
50 min
Yield:
8 servings

Ingredients

Directions

On a sheet pan lay out red onions rings and coat with olive oil. Season with salt and grill onions until soft and tender. After chilling, dice small. In a medium mixing bowl mix together red onions, garlic, avocado, cilantro, jalapeno, corn kernels and black beans. (being careful not break up avocados). Season with lime juice and kosher salt. Chill and set aside. Drop tortillas into 350 degree frying oil. Press each tortilla down with 2-ounce ladle to form a cup. Do them one by one. Remove with slotted spoon. On a tray or 8 plates lay out tortilla cups. Then fill cups with avocado roast corn salad and garnish with queso cotija.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Corn and Avocado Salad

Recipe courtesy of Ina Garten

Oven Roasted Corn on the Cob

Recipe courtesy of Tyler Florence

Avocado and Corn Tostaditas

Recipe courtesy of Ingrid Hoffmann

Avocado Corn Gazpacho

Recipe courtesy of Beth Draiscol

Avocado and Corn Tostaditas

Recipe courtesy of Ingrid Hoffmann

Avocado Corn Relish

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa

Recipe courtesy of Ingrid Hoffmann

Browse Reviews By Keyword

          Latest Stories