Game Day Provisions 101: Charred Corn & Avocado Pico De Galo

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Starters

Charred Corn & Avocado Pico De Galo

A tempting selection of appetizers are always appropriate to serve guests when game day football parties are scheduled. Charred Corn & Avocado Pico De Galo not only can step in as a dip for chips, use it to top soups, salads & so much more. The fresh flavors brighten everything on the plate or in the bowl & it pairs particularly well with a game day menu filled of Southwestern flavors. Be certain this colorful addition makes it on your next tailgating or taco bar menu anytime. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCharred Corn & Avocado Pico De Galo
makes about 3 cups

The Basic Fundamentals

The pico de galo can be prepared up to 2 days ahead of time. However, do not add the avocado until just before serving for the brightest, freshest color & flavor.

2 ears fresh corn on the cob, shucked
1 avocado, diced
2 Tbsp fresh lime juice
1 cup grape tomatoes, cut in half
1/3 cup diced red onion
2 Tbsp fresh cilantro
1 Tbsp minced jalapeños
1 garlic clove, pressed
1 tsp kosher salt

Grill the corn over direct Medium-High heat {350 to 400 degrees} 10 minutes, turning often, until charred. Cool 30 minutes. Cut the kernels from the cobs. Stir together the avocado & the lime juice in a large bowl. Fold in the corn kernels & the remaining ingredients. Taste & adjust the seasonings.

The Extra Point

Top nachos or lunchtime salads with this tasty combination. 

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Juice Fresh Limes

Limes can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the limes in half for juicing. Extracting it is simple when the correct tool is used.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 When fresh lime juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lime press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds, if any, will be left behind. Simply remove the used lime halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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