Last week, I grilled cantaloupe and today it’s avocados! I’ve been getting my fruit freak on by firing up whatever pretty produce catches my eye. This isn’t big news at my house. When it comes to backyard cooking, I’m always in beta mode and, thankfully, it’s nearly impossible to mess up a simple, fresh meal on the grill. 
Are you ready to swoon over the “smoky swag” of my Grilled Avocado Boats with Blistered Tomatoes. Trust me, you’ll swoon and then run for a spoon!
Earlier this spring, I shared my light bulb moment of the grilled avocado. I talked about two ways to grill them. First, peeled and cut into slices and, second, simply cut in half with skin on. These boats use the later method, and honestly, it’s easier. You can pick them up each half with tongs and they don’t fall apart into burned guacamole on the grates.
While I’m grilling the avocados, I simultaneously grill tomatoes and corn on the cob to make the delicious “stuffing” for the center of the avocado – that little hole that remains after the pit is plucked out! Go ahead and grill the corn with the husks and silks removed so that it actually gets a bit of smoky char, and not just steamed inside it’s “wrapper.” 
You can serve these avocado boats “as is” for an appetizer or on a bed of lettuce for an entrée salad. Drizzle with your favorite homemade Jalapeno Ranch or my Ancho Vinaigrette.
- 2 large avocados, ripe but still with some firmness
- 2 tablespoons olive oil
- 1 tablespoon Tajin chili and lime seasoning
- 1 teaspoon ground black pepper
- 2 ears fresh corn
- 1 pint chery tomatoes
- 1/4 cup chopped fresh cilantro
- 4 to 6 ounces baby spring mix
- 1/3 cup favorite creamy dressing or ancho vinaigrette
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Pre-heat grill to approximate 400F degrees or grill pan to medium-high.
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Using a sharp knife, slice avocados in half lengthwise and gently twist to separate. Leave the peel on but use a spoon to gently remove and discard the pit.
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Remove husk and silks from corn and place tomatoes on a skewer. Brush cut side of avocado, corn and tomatoes with olive oil. Season with Tajin and pepper.
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Place avocado (cut side down), corn and tomato skewers on grates. Avocado should take about 3 to 4 minutes to get a good sear. You can press down lightly for a few seconds to lock in some good grate marks before removing.
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Let vegetables cool for 5 to 10 minutes. Shear corn off the cob and toss with grilled tomatoes and chopped fresh cilantro.
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Set grilled avocados cut side up on a bed of lettuce. Pile up tomato mixture evenly among the center wells, allowing any remainder to fall over the sides onto the lettuce.
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Drizzle with salad dressing and serve immediately.
Not going to lie, at first I thought the corn was mac n cheese and I got really excited.
Uhhhh, I think you are onto something. Mac & Cheese stuffed avocados, i’m serious
Avocado everything is right up my alley…these look super delish 🙂
Woah these look amazing. Susie, I would be so down for mac n cheese filled grilled avocados!!!
Thanks! And, I know, right . . .mac & cheese avocados !!!
I have never tried grilling avocados. These boats are so cute and so flavourful!
So fun and delicious! Everything tastes better grilled! These are perfect for summer entertaining!
I’ve never thought to grill an avocado – can’t wait to try this! The grilled char flavor will be so delicious with the seasonings!
I love grilled avocado! It gives them a nice smoky flavor. And that salad on top is too perfect for summer. I have to try this!
I’ve never grilled avocado before & I can’t wait to make this for lunch today. Brilliant 🙂
These are so good! I never grilled an avocado before. Will def make again!