15 minutes
Cook Time
10 minutes
Cooking Level


  • 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, cut in half
  • 4 corns on the cob (husks left on)
  • 2 avocados, diced
  • ¼ cup fresh basil, minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1½ tbsp honey
  • ⅛ tsp sea salt
  • Extra basil to serve, optional


Step 1

Soak the corn fully in water for at least 10 minutes. After 10 minutes, heat barbecue to medium-high heat. Add the corn and grill for 10-15 minutes, rotating every 5 minutes to evenly cook the corn.

Step 2

Set aside to cool slightly, then peel husks off the corn. Carefully slice the corn off of the cob with a knife and add to a bowl.

Step 3

Add the diced tomato and avocado in with the corn.

Step 4

Into a small bowl, add the extra virgin olive oil, lemon juice, honey, minced basil, and sea salt. Whisk until fully combined.

Step 5

Pour the dressing over the corn, tomato, and avocado and toss to combine. Serve with extra minced basil if desired.

Recipe created by Heather Englund

Read Reviews

Write a Review


Javascript is required to submit this form.

Close message box.