Appetizer idea: Grilled Corn, Avocado & Tomato Bites
Start by grilling some
corn: Pull back the husks (but don’t completely remove them) and remove the
silk from each ear of corn. Then pull the husks back up to cover the corn. Soak
the corn in a bowl of water for around 15 minutes, then grill over medium heat
for about 15 minutes.
Once the corn is
cooked, let it sit until it’s cool enough to handle. With a sharp knife, slice
the kernels off the cob and combine them with diced avocado and tomato. Spoon
the mixture into individual corn chip scoops and serve. Delicious with Sierra
Nevada Nooner Pilsner.