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.
Start by heating a barbecue grill or chargrill on medium high. Fold the corn husks back to expose the corn kernels and tie with kitchen string. Then remove the silk and wrap the husks in foil.
Drizzle the corn with oil and cook, turning occasionally for 10 minutes or until tender and lightly charred. While the corn is cooking, make the aioli. Place the avocado, sour cream, mayonnaise, garlic, coriander, jalapenos, 1 teaspoon of lime rind and 2 tablespoons of lime juice in a food processor and process until smooth.
Before serving remove the foil from the corn husks, sprinkle the corn with lemon pepper seasoning and top the jalapeno mixture with extra jalapeno slices and sprinkle with paprika. To finish, squeeze some lime juice over the corn.
Served with an irresistible aioli, these grilled corn cobs make a tasty side for your next barbecue.
- 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
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.
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.
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.