Grilled Sweet Corn, Vidalias, And Tomatoes
AmericanVegetarianEasy90 minBy Northstar
Ingredients
Servings
4
- 8 ears sweet corn, still in the husk, soaked in water for 24 hours
- 0.3 cup olive oil
- 3 heads garlic
- 2 Vidalia onions, cut into 2-inch rings
- 10 Roma tomatoes, cut in half
- 3 avocados, peeled, pitted, and sliced into 1/2-inch slices
- 4 tbsp butter, melted
Instructions
- 1
Prepare charcoal for the grill. Season the corn with salt and pepper.
- 2
Place the corn on the grill and cook for about 1 hour.
- 3
Season the garlic heads, onion rings, and tomatoes with olive oil, salt, and pepper.
- 4
Wrap the garlic heads in foil and place on the grill. Cook for 45 minutes or until tender.
- 5
Remove from the grill and squeeze out the garlic cloves into a bowl. Smash with a fork, then whisk in the melted butter.
- 6
Place the onions and tomatoes on the grill and cook for 4 to 6 minutes on each side.
- 7
Season the avocado slices with salt and pepper.
- 8
Remove all vegetables from the grill and arrange on a large platter with the avocado slices. Serve with the garlic butter.
Tags
american