If you caught my last recipe post, you already know I’ve been tricking myself to eat fish by throwing it in a taco and adding excessive toppings, like a parent hiding veggies in their kid’s mac and cheese. It’s sad but true. Of course, grilling fish makes it a little more palatable, plus nothing beats grilling in the summer (even if it is fish…). Fresh. Fast. Flavorful. And so darn pretty.
When the folks at Ricardo Cuisine reached out to me a few weeks back, asking if I’d try out one of their Summer BBQ recipes, I was pumped to try something new. Two grilled vegetarian side dish recipes caught my eye right away–Avocado and Grilled Corn Salsa (because any excuse to eat avocado gets my vote) and Grilled Radishes (because, well, I kinda hate radishes, and I’d like to get over it).
Guacamole is my go-to condiment, so I really enjoyed this take, especially the addition of grilled corn. It was incredibly simple to throw this salsa together, and the corn adds a little pop of sweetness. I will definitely be making this recipe over and over this summer.
When you grill radishes, the peppery spice nearly disappears. I’ve been busy hating on radishes this whole time, I had no idea grilled radishes would taste so good!This is one fast summer dinner, no oven needed, and that corn salsa was AWESOME on fish tacos and with tortilla chips. Check out the recipes on Ricardo Cuisine’s Summer BBQ site!
This is a sponsored post written by me on behalf of Ricardo Cuisine. All thoughts and opinions expressed herein are my own.