• ½ cup corn
  • ¼ avocado, cut into chunks
  • a few baby tomatoes, halved
  • sea salt
  • pepper
  1. Pre-heat the oven to 400 degrees.
  2. Roast the corn.
  3. When the corn is golden, remove it from the oven and let it cool.
  4. Combine the corn, avocado, and tomatoes in a small serving bowl.
  5. Drizzle olive oil and lemon over the antipasto.
  6. Salt and pepper to taste.
  7. Serve.