• 4 ears of corn, husks and silk removed
  • 4 avocados, pitted and sliced in half
  • Olive oil to taste
  • 1 teaspoon Morton® Fine Sea Salt
  • 1 teaspoon Morton® Kosher Salt
  • 2 cups cooked black beans (canned or fresh)
  • 2 cups spiced pumpkin seeds (recipe below)
  • Grilled lime vinaigrette (recipe below)
  • 1/2 cup picked cilantro, roughly chopped
  • 2 cups fried tortilla strips
  • 1/2 cup Cotija cheese, crumbled


  1. Preheat a grill to 400°F.
  2. Drizzle corn with olive oil, season with Morton® Sea Salt and grill until tender and caramelized, about 10 minutes.
  3. Drizzle avocado halves with a pinch of kosher salt and grill over high heat, flesh side down, until caramelized. Remove from heat and allow to cool.
  4. Once corn is cool enough to handle, remove from cobs and mix in a large bowl with black beans and spiced pumpkin seeds. Drizzle with a hefty spoonful of grilled lime vinaigrette and gently toss. Season with sea salt and chopped cilantro.
  5. Using a spoon, gently remove avocado flesh from the skin and place on a platter. Layer each half with a hefty spoonful of black bean and corn salsa, sprinkle with Cotija cheese, vinaigrette and fried tortilla strips. Garnish with extra cilantro if desired and enjoy immediately.