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Corn and Tomato Stuffed Avocados

Prep time
15 mins
Appetizers | Entrée | Side dishes
Special Diets
Vegetarian | Lacto-vegetarian
Food Allergies
Gluten-free | Wheat-free | Celiac | Egg-free | Soy-free

Adapted from www.pipanddebby,com


If you don't want to heat up your kitchen with the oven, you can skip broiling these stuffed avocados - they're just as delicious at room temperature.


1 tomato (large, chopped)
1 corn (fresh, kernels removed from ear)
1⁄4 cfeta (crumbled)
1⁄4 ccilantro (fresh, chopped)
1 Tlime juice
  salt (to taste)
  pepper (to taste)
2 avocados (ripe, halved and pitted)


Preheat broiler.

In a large bowl, toss together the tomato, corn, feta, cilantro, lime juice, and salt and pepper to taste. Mound the corn and tomato mixture on top of each of the four avocado halves. Arrange on a baking sheet and broil for 3-4 minutes. Serve immediately.