Grilled corn with pickled jalapeño and avocado aioli

Served with pickled jalapeños and homemade avocado aioli, this grilled corn is set to become a summer favourite.

6

10m

10m

Ingredients

  • 6 corn cobs
  • 1 tbs olive oil
  • 1 large ripe avocado, stoned, peeled, coarsely chopped
  • 1/3 cup (80g) Coles Sour Cream
  • 1/4 cup (75g) mayonnaise
  • 1 garlic clove, crushed
  • 1/4 cup coarsely chopped coriander
  • 1/4 cup (60g) drained sliced pickled jalapeños
  • 1 lime, rind finely grated, juiced
  • 1 tbs lemon pepper seasoning

Method

STEP 1

Heat a barbecue grill or chargrill on medium-high. Fold corn husks back to expose the kernels and tie with kitchen string. Remove the silk. Wrap the husks with foil. Drizzle the corn with oil and cook, turning occasionally, for 10 mins or until tender and lightly charred.

STEP 2

Meanwhile, place avocado, sour cream, mayonnaise, garlic, coriander, jalapeños, 1 tsp lime rind and 2 tbs lime juice in a food processor and process until smooth.

STEP 3

Remove the foil from the husks. Sprinkle the corn with lemon pepper seasoning. Serve with the jalapeño mixture.

Serve with drained sliced pickled jalapeños, smoked paprika and lime wedges.

Dietary information

Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.