Easy Summer Meal: Avocado Corn Cups


I came across this recipe on This is Why You’re Thin, and when I sent it to Dave, he said, “Let’s make that! Tonight! For dinner!”

Rather than grilling the corn and avocado, we decided to keep them raw. I also made some substitutions to use local ingredients from Vegetable Husband wherever possible. Here’s my adaptation of the original from She Sings at the Table:

Avocado Corn Cups


  • 1 yellow squash, diced
  • 2T olive oil
  • 2 ears raw corn
  • 1/2 local sweet onion, minced
  • 1T white balsamic vinegar
  • 2T pineapple sage, minced
  • 2 Haas avocados, halved and pitted

Cooking Directions

  1. Heat the oil in a large skillet and sautee the squash until it’s soft.

  2. Cut the corn kernels off of the cob, then toss in a large, glass bowl with the cooked squash and the rest of the ingredients, except for the avocado.

  3. Stuff the mixture into the avocado halves, and serve.

We devoured these corn-filled avocados too quickly for me to get a photo! Each of us had a whole avocado, which felt like a super decadent dinner. There was enough of the corn filling left to serve as a dip for some friends who came over later to watch Dr. Who. We used pita chips for dipping, and it was a hit!

Image Credit: Creative Commons photo by samantha celera

4 comments on “Easy Summer Meal: Avocado Corn Cups
  1. Pingback: Vegetable and tofu casserole is healthy comfort food!

  2. Whoa, corn-filled avocados sound like the bomb! Grilled or raw, I’d definitely take the. On my to-grill list for the week now!

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