Baklouti Espresso Layered SaladMissy - Blissbranding Digital Specialist
4 ears corn on the cob (1 ear = ~3/4 Cup)
Coronado Taste of Oils Baklouti (or Arbequina) Olive Oil
Coronado Taste of Oils Butter Oil
4 large red peppers
1 pint sweet cherry tomatoes, any color
3 Avocados, pitted, chopped and tossed with vinaigrette
3⁄4 cup Cotija cheese, crumbled
1⁄4 Cup Cornoado Taste of Oils Baklouti Green Chili Olive Oil
1/3 Cup Cornoado Taste of Oils Espresso Balsamic
Salt & pepper to taste
Preheat BBQ grill to 375 degrees.
Shuck corn, making sure to remove all of the silk.
Brush with Coronado Taste of Oils Butter Olive Oil, set aside.
Cut red peppers in half, remove seeds, and drizzle with Coronado Taste of Oils Baklouti Olive Oil.
Place corn and peppers on grill over medium heat (about 350 degrees) and roast 20-25 minutes, turning often.
When peppers are well-charred, place into a bowl and cover with plastic wrap to steam and loosen skins.
When corn is lightly browned, remove from grill and set aside to cool.
Cut kernels off of cob.
Peel red peppers and dice.
Cut avocado and toss with vinaigrette.
To assemble: In a small trifle bowl add a layer of corn, red pepper and avocado.
Drizzle additional vinaigrette and top with Cotija cheese.