Iain Bagwell
Hands-On Time
15 Mins
Total Time
15 Mins
Serves 4

How to Make It

Step 1

Heat a large skillet, preferably cast iron, over high heat. Add oil and sear corn, stirring frequently, until charred, about 3 minutes. Transfer corn to a large bowl and let cool.

Step 2

Add scallions to pan and sear until charred, about 2 minutes per side. Remove from pan, chop into 2-inch pieces, and stir into the corn.

Step 3

Halve avocado and remove pit and skin. Add avocado, lime juice, cilantro leaves, garlic, sugar, and salt to a blender and pulse until smooth.

Step 4

Stir shaved Brussels sprouts and tomatoes into corn mixture. Drizzle in dressing and toss well. Garnish with cilantro, if desired.

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