Raspberry Vinaigrette Avocado Cups

with Blistered Corn and Raspberries



1 heaping cup Driscoll’s raspberries

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 ears corn, shucked

3 avocados, sliced in half and scooped out of shells


1. To make the vinaigrette, combine raspberries, olive oil, and vinegar. Puree in a blender for ~30 seconds until smooth.

2. To blister the corn, rube each ear with a bit of olive oil and place on a grill or grill pan over medium-high heat. Turn every 2-3 minutes or until all sides are slightly blistered. Remove from grill or grill pan and let cool. Slice kernels off cob with a serrated knife.

3. Fill avocado cups with blistered corn. Drizzle with raspberry vinaigrette, top with a fresh Driscoll’s berry, and serve!