Corn and Tomato Stuffed Avocados

Serving size:
 4 Servings


    • 1
    • tomato (large, chopped)
    • 1
    • corn (fresh, kernels removed from ear)
    • 1⁄4 c
    • feta (crumbled)
    • 1⁄4 c
    • cilantro (fresh, chopped)
    • 1 T
    • lime juice
    • salt (to taste)
    • pepper (to taste)
    • 2
    • avocados (ripe, halved and pitted)
15 minutes
Ready in
15 minutes


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.

Adapted from www.pipanddebby,com


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.


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