Grilled Street Corn and Avocado Salad Portobello Mushrooms
Prep Time
Cooking Mode
4 portobello mushrooms
⅓ cup Compliments Herb and Garlic Marinade
4 cobs of corn, husked
1 pkg Compliments Chives, finely chopped
1 pkg Compliments Cilantro, finely chopped
1 avocado, finely diced
1 jalapeño pepper, finely diced
¼ cup finely diced red onion
⅓ cup crumbled feta cheese
¼ cup Compliments Chipotle Mayo Spread
1 tbsp Compliments 100% Pure Olive Oil
¼ tsp each salt and pepper
4 portobello mushrooms
⅓ cup Compliments Herb and Garlic Marinade
4 cobs of corn, husked
1 pkg Compliments Chives, finely chopped
1 pkg Compliments Cilantro, finely chopped
1 avocado, finely diced
1 jalapeño pepper, finely diced
¼ cup finely diced red onion
⅓ cup crumbled feta cheese
¼ cup Compliments Chipotle Mayo Spread
1 tbsp Compliments 100% Pure Olive Oil
¼ tsp each salt and pepper
Directions
1Preheat your grill at medium-high heat. Clean and oil the grates.
2Meanwhile, brush mushrooms clean of visible dirt and debris. Drizzle mushrooms and corn with marinade in a shallow dish. Rub to coat all over. Set aside.
3Reserve 1 tbsp (15 mL) each chives and cilantro in a small bowl. Combine remaining herbs with avocado, jalapeño and onion in a medium bowl. Gently stir in feta, mayo spread, oil, salt and pepper. Cover and set aside.
4Grill corn and mushrooms, turning occasionally, until lightly charred, 8 to 10 mins. Transfer to a plate.
5Use a knife to slice grilled kernels off corn cobs, then stir into avocado mixture.
6Serve grilled mushrooms topped with the corn and avocado salad. Sprinkle with reserved herbs.
Disclaimer
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Personal Note
Personal Note
