Broiled Summer Squash in Agrodolce with Corn and Avocado

seriouseats.com

aczuprynski

1 pound (450g) mixed summer squash (about 4 medium)

Kosher or sea salt

1 cup (400g) fresh corn kernels, cut from about 2 cobs

1 tablespoon (15ml) extra-virgin olive oil

3 tablespoons sugar

3 tablespoons (45ml) white wine vingar or apple cider vinegar

¼ teaspoon red pepper flakes

1 just under-ripe avocado, halved, pitted, and flesh cut into ½-inch chunks (150 grams)

Flaky sea salt, to garnish (optional)

Directions at seriouseats.com

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