Roasted Corn and Tomato Stuffed Avocados

Attention all avocado lovers!

My Roasted Corn and Tomato Stuffed Avocados are da' bomb!

First, just think about this for a moment, you have corn, tomatoes, red onion, and parmigiano reggiano.

Now, take an avocado, cut it in half, remove pit, and stuff it with the veggie mixture.

Don't forget to drizzle the avocado with olive oil before broiling. 

After 4-5 minutes under the broiler you have created a creamy, warm, perfectly seasoned avocado!

It's like eating hot guacamole but better.

You must make this and it only takes about 10 minutes.

Enjoy!

Roasted Corn and Tomato Stuffed Avocados

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

2 avocados
3/4 cups organic corn
1/2 cup tomatoes, diced, seeded
1/4 cup red onion, diced
1/4 cup Italian parsley, minced
1/4 cup parmigiano reggiano cheese, grated
1 tablespoon lemon juice
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon creole seasoning
extra virgin olive oil

Directions:

Preheat oven to broil.

In a bowl, mix corn, cheese, tomato, parsley, lemon juice and seasonings, mix well.

Halve avocados, remove pit. Spoon veggie mixture into each avocado, drizzle with olive oil and broil for about 4-5 minutes.

Enjoy!