Serves 4-6
Active Time: 12-15 minutes

Ingredients:

5 avocados
2 small Roma tomatoes
2 jalapeño or Serrano Chili
1 small red onion
3 tablespoon chopped cilantro
2 small cloves minced or smashed garlic
2 limes
Salt
Pepper

Directions:

1. Cut the avocados in half around the seed. Remove the seed and lay avocado flesh side down on a hot grill or cast iron pan on medium heat.
2. Slice Roma tomatoes in half.
3. Slice onions into 1-inch rounds.
4. Cut the limes and grill lime flesh side down on a hot grill or cast iron pan.
5. Grill or char chilies, tomatoes, limes and onions.
6. Leave the vegetables on the grill or pan. Allow them to blister and develop a burnt texture or crust.
7. Remove the avocados once the flesh is dark, caramelized and black in some places.
8. Scoop out and smash the avocado.
9. Once each vegetable has been charred but not cooked (there should still be some raw part of the tomato onion or chilies), remove from grill or pan and dice.
10. Combine vegetables with the smashed avocado, cilantro, the juice of the grilled lime and chopped garlic.
11. Season and serve.

Ingredients:

7-8 ears of fresh yellow corn on the cob
1/2 cup roasted Cork oil-cured tomatoes, finely diced
1/2 cup grilled onions (the veggie sandwich onions), finely diced
1/3 bunch green onions, finely diced on a bias, only the green tops
½ small bunch cilantro, chiffonade
2-3 limes, juiced
Salt
Pepper
Extra virgin olive oil

Directions:

1. Take the corn out of the husks and remove as much of the silk as possible
2. Toss corn in oil and season with salt and pepper.
3. Grill until kernels around the whole cob are very dark.
4. Set corn aside to cool.
5. Remove kernels from the cob with knife, put in a medium sized bowl.
6. Add all remaining ingredients, add cilantro to taste.
7. Mix well.
8. Taste and season, adding lime juice, and extra virgin olive oil to taste to make it shiny and bright.

• Taco Bamba
• Cork Wine Bar & Market