Grilled Avocado Bellies

Prep Time 15 mins
Total Time 30 mins
Serves 4

1 corn cob
1 tbsp olive oil + 1 tbsp
1 1/2 tsp chia
1/2 red onion, diced
2 tomatoes, seeds removed & diced
2 avocados, halves & seeds removed
1 lime + wedge to serve
1/4 chopped fresh coriander


Heat a grill skillet on high. Brush corn cob with first measure of olive oil and fry for 10 minutes, turning occasionally. Remove from heat, when cool enough to handle, cut kernels from cob.

Add kernels to a bowl along with chia seeds, diced onion and tomato, stir to combine. Add lime juice and coriander. Season with a pinch of salt. Stir to combine.

Bring the skillet back up to heat. Brush the avocado halves with second measure of olive oil and fry flesh side down in the skillet for 2 minutes until grill marks are dark golden brown.

Place avocado halves on a serving plate and top with tomato, corn, onion mix. Season with salt and pepper. Serve with extra coriander and lime.