Toasted Sweet Corn with Avocado Crema
Sweet corn is an absolute summer staple, but sometimes I get a little sick of the same ole’ steamed-on-the-cob-with-a-slab-of-butter preparation. Corn is one of the most versatile ingredients in the produce section, but it can be tricky to think outside the box when preparing it (picture a gray toned infomercial intro, with a boring and sad looking corn on the cob, the chef with hair all discheveled, a wrinkled apron, and a sad, disappointed grimmace...).
Avocados, on the other hand, are everywhere and in everything these days! As an excellent source of 'good fat', the rich and creamy texture of avocados allow for them to take center stage in all their green glory on toast or in guacamole, but also chameleon their way into endless recipes like brownies (!?). In this case, skip the butter and spread the avocado love.
To tell if an avocado is ripe and ready to serve, simply remove the nub of the stem and check the color beneath. If it plucks away easily, and is green underneath, the avocado is good to go. Brown coloration under the stem means a mushy brown spotted mess inside, and if the stem doesn't want to come away, and reveals a white-ish or light yellow hugh, the avocado isn't ripe yet. The avocado itself should feel tender but not overly soft.
Corn-on-the-cob is getting a makeover by hitting the grill, then served with a slathering of rich and zesty Avocado Crema. Bonus: The crema is delicious also served as a dip or spread all on its own! (Now picture a vibrant technicolor scene with a rainbow, unicorn, flowers, a happy chef -that’s you-, and everyone having the best time ever eating their Corn on the Cob with Avocado Crema!)
Chef tip: when shucking the corn, remove the husks and silks, but don't break off that bit of stalk at the bottom! Leave a 1-2 inch nub at the base of the corn cob to act as a handle for serving.
Grilled Corn with Avocado Crema
6-8 ears sweet corn, husked and cleaned
vegetable oil, as needed
1 ripe avocado
1/4 c. sour cream or plain greek yogurt
1 shallot
1 lime, for juice
1/2 tsp. sugar
1/4-1/2 tsp. kosher salt
fresh ground black pepper, as desired
red pepper flakes, as desired
Preheat the grill over medium heat. When the grates are hot, reduce the heat to low, and brush the grates all over with a little vegetable oil. Brush each ear of corn with a bit of vegetable oil, until just shiny all over. Place the corn directly on the grill, and cook closed for 8-10 minutes on each side, until the kernels have turned golden yellow with some deeply browned and lightly charred.
Safely remove the pit of the avocado, and discard. Grate the shallot over a small bowl, turning it into a fragrant paste. Scoop the insides of the avocado into a blender or food processor along with the sour cream or yogurt, grated shallot, juice of 1 lime, sugar, salt and a pinch of black pepper. Blend until smooth and creamy, the texture should feel lightly whipped. If the mixture seems a bit thick and tough to blend, add a 1 Tablespoon of water to help it 'catch' in the blender.
Serve the grilled corn on the cob with a dollop of avocado creme slathered over top, and a sprinkle of red pepper flakes, if desired.