Stuffed Grilled Avocado Boats are presentation perfect. Great for lunch on the patio.
Avocado halves stuffed with Mexican corn and topped with salsa verde. The perfect summer appetizer for bbq parties. Try them alongside these chili lime seasoned chicken skewers.
Grilling stone fruits are so easy. Have you tried Grilled Plums? They can be sweet or savory. Great as a dessert or side dish.
RECIPE and INSTRUCTIONS for these grilled and stuffed avocados can be found at the bottom of this post.
Grilling fresh fruit brings out the natural sweetness, with a hint of smoky flavour. This summer salsa recipe is sweet, tangy, and bursting with Caribbean flair.
If you love avocado toast, you need to try this recipe. This is the first time I have stuffed avocados. In fact, it is the first time I have grilled them too. Hubby doesn’t even like avocado and he devoured these!
Luscious, creamy avocado is easily scooped out of the skin with a spoon. I guarantee once you try it you will be hooked. The filling can even be prepared in advance. These avocado boats can be eaten warm or cold. Perfect for easy summer meals.
I love the presentation of food stuffed into food.
- Quinoa Stuffed Peppers are perfect for dinner.
- Grilled Mushroom Caps make a great starter for a bbq party.
- Sausage and Apple Stuffed Squash is a must for Thanksgiving dinner.
- Mushroom Bites are a fun tribute to Canada’s 150th birthday.
- Cucumber Boats are great with a glass of wine on the patio.
We love entertaining outdoors. Easy and delicious recipes are a must so we can enjoy the weather and spend time with our family and friends. Hubby is the grill master, so I get a break from all the cooking.
This Grilled Stuffed Avocado Recipe Needs:
- Avocado Oil
- Frozen Corn
- Mexican seasoning blend
- Bell Peppers
- Lime Juice
- Salsa Verde
- Parmesan Cheese
- Jalapeno Pepper
- Fresh Parsley
Be sure to continue reading, I have included suggestions and recipe tips below.
How To Grill and Stuff Avocados
This really is a 2 step process. Full instructions are in the recipe card below.
- Cook the corn in a skillet.
- Add the stuffing ingredients.
- Mix and set aside.
- Cut the avocados in half.
- Brush with oil.
- Stuff the Mexican corn filling into the cooked avocado.
Stuffing avocados has just become my new favourite way to enjoy them. Next time I am going to try adding this Pineapple Mango Salsa for a tropical treat.
Corn – I used frozen corn which is always in my freezer. You can use fresh corn. Adjust cooking time. You can also grill fresh corn on the cob as you would for Elote.
Seasoning – Mexican seasoning works great. You can also make up your own blend. Oregano, smoked paprika, chili, cumin, or whatever combination you like.
Jalapeno – I used pickled, but fresh works just as well. Adjust according to your taste.
Oil – I love using avocado oil for grilling because it has a high heat point. Vegetable or olive oil is another option.
Lime Juice – Fresh lime or bottled juice, either will work. Lemon is a good alternative.
Toppings – Salsa verde is fantastic. Regular salsa and pico de gallo are great alternatives. You can also switch up the cheese to another variety. Try feta, cheddar, or blue cheese. Cilantro is a great substitute for parsley.
Serving – The filling can be made ahead of time and kept in the fridge until ready to use. Once the avocados are off the grill, just stuff and serve. You can also prepare these ahead of time and place them in the fridge. They can be eaten warm or cold.
Hint – If you want the boats not to topple over, before filling, cut a small slice off the bottom of the grilled avocado. Just enough to create a flat surface. It will make your boats sit level.
FAQ (Questions and Answers)
Yes, you can. It looks less appetizing for sure, but it tastes the same.
If you want firm avocados to ripen, leave them on the counter at room temperature. If you have some ripe avocados you would like to keep a little longer, place them in the fridge.
About 3-4 days. Be sure to add some acid like lime juice to help keep them from going brown.
Yes. Cut it into chunks, or mash it. Add some lemon or lime juice, and seal tightly to keep as much air out as possible. It will last for about 6 months in the freezer.
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Looking for other ways to eat avocado in recipes? Here are some delicious suggestions:
- Sushi Salad
- Mediterranean Tuna Salad
- Banana Popsicles
- Chocolate Pudding
- Devilled Eggs
- Avocado Spread
- Hot Italian Salsa
- Avocado Bread
Be sure to check out all the delicious grilling recipes for summer eating fun.
Stuffed Grilled Avocado Boats
- 2 avocados
- 2 tablespoons avocado oil
- 1 cup frozen corn kernels
- 1 teaspoon Mexican seasoning
- 2 ounces bell pepper diced
- 1 tablespoon mayonnaise
- 4 teaspoons salsa verde
- 4 teaspoons grated parmasen cheese
- 1 jalapeno pepper diced (more or less according to taste)
- 1 lime juiced
- fresh parsley for garnish
To Prepare Filling:
- Heat 1 tablespoon of avocado in a skillet over medium-high heat.2 tablespoons avocado oil
- Add the frozen corn kernels and cook for 1 minute.1 cup frozen corn kernels
- Add the Mexican seasoning and continue to cook until the kernels start to brown (about 5-6 minutes).1 teaspoon Mexican seasoning
- Remove from heat, place in a bowl and allow to cool for several minutes.
- Toss in the diced bell pepper, diced jalapeno and mayonnaise. Mix well.2 ounces bell pepper, 1 tablespoon mayonnaise, 1 jalapeno pepper
- Set aside until ready to use. If you are making the filling ahead of time, cover and place in the fridge until needed.
To Grill Avocados:
- Cut avocados in half and remove the pit.2 avocados
- Preheat the grill to medium-high.
- Brush the avocados with the remaining tablespoon of avocado oil.2 tablespoons avocado oil
- Place on grill and cook for about 2-3 minutes. You should get some nice marks from the grill.
- Remove from heat, brush with the lime juice. Set on a serving plate.1 lime
- Pile the corn mixutre on the grilled avocado halves.
- Top each avocado boat with 1 teaspoon of salsa verde, and 1 teaspoon of parmasen cheese.4 teaspoons grated parmasen cheese, 4 teaspoons salsa verde
- Garnish with parsley.fresh parsley