Grilled Avocado Stuffed with Roasted Corn and Tomato Salsa

Ingredients:

Salsa:

1 ear of fresh corn
1 tablespoon olive oil
1 large tomato, seeded, chopped
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 jalapeño, seeded, minced
salt and fresh pepper to taste

Grilled Avocado:

2 avocados, peeled, halved and pitted
1 tablespoon olive oil
salt and fresh pepper
leafy greens

Preparation:

Salsa:

Brush corn with olive oil and grill over medium heat for about 7
minutes. Remove and cool, then remove kernels with a sharp knife.

Mix corn, tomato, onion, cilantro, olive oil, lime juice, cumin and
jalapeño in a large bowl and adjust seasoning. Cover and chill.

Grilled Avocado:

When ready to assemble, brush the flat surface of the avocado with
olive oil and season lightly with salt and pepper. Cook over a medium
hot grill for about 2 to 3 minutes. Make a small bed of lettuce on
four plates. Set the grilled avocado, grilled side up on the lettuce
and fill the pit with fresh Roasted Corn and Tomato Salsa.