Mexicancornplant-basedvegangrilledbarbecueside dish
Mexican-Style Corn on the Cob
A flavorful way to WOW the guests at your next plant-based barbecue!
Prep
10 minutes
Cook
20 minutes
Serves
Difficulty
Play while you cook
Ingredients
6 corn cobs, fresh, husked
1 cup avocado, mashed
2 tbsp lime juice, freshly squeezed
1 tbsp water
2 tsp garlic, fresh, minced
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Hot sauce, to taste
Parsley or cilantro, fresh, chopped, for garnish (optional)
Method
1
Preheat grill to high heat. Place corn on grill and cook until kernels are hot and tender, about 10 minutes, flipping occasionally.
2
Meanwhile, combine mashed avocado, lime juice, water, garlic, smoked paprika, and cayenne pepper in a bowl. Taste and add hot sauce and additional seasonings as desired.
3
Remove corn from grill. Spread spicy avocado paste over corn and top with additional smoked paprika and/or chopped parsley or cilantro. Serve hot.
Nutrition
Estimated per serving
Calories
150
Fat
7.5g
Sodium
15mg
Sugar
5.2g
Techniques used
Tap a technique to see what it means.
Foundation
Knife Cuts
Dry Heat
Finishing & Presentation