As the weeks of spring grow closer to summer here in California, I find myself more and more drawn to my backyard grill. The smell of the smoke, the heat of the coals, the taste of the char. We can certainly grill year-round in the Golden State, but I love it the most during late-spring and summer. Especially for a picnic or a holiday gathering.
With summer holidays right around the corner, one of the first things I’m throwing on the grill are these ears of corn infused with vivid flavors. Start with a pile of corn, husks pulled back and silks removed. The corn is cooked over a hot grill until tender and charred. Each ear is then slathered with avocado lime butter and sprinkled with queso fresco, red chile flakes and fresh cilantro. This corn is fresh and bright and 100% delicious!
The one homemade element to this recipe is the avocado lime butter, and it couldn’t be easier to prepare. Simply place butter, slices of California Avocado, chopped cilantro, lime juice, salt and pepper in a food processor and blitz until smooth and silky. The combination of California Avocado and butter is rich and delicious–a perfect topping for charred corn on the cob. Think of this like traditional street corn (without the mayo!).
Just make sure both the butter and avocado are at room temperature, so they blend well. You can make this butter in advance and store in the fridge until needed. However, I would recommend letting it come back to room temperature before serving.
If you want to serve this at a picnic or special occasion, prepare the butter a day in advance and grill the corn right before serving (it doesn’t take that long). Set out bowls filled with the toppings (California Avocado butter, cheese, chiles and cilantro), and let your guests build their own corn on the cob!
Sometimes, I love to keep the husks attached to the corn for a pretty presentation (see photo above). To do this, strip away the tough outer husks. As you start getting closer to the corn, pull back the husks, but keep them attached. Once you reach the corn, removed and discard all of the silk. Tear one of the removed husks into strips that can be used to cinch and tie the attached husks. The finished corn on the cob will have a beautiful, rustic look.
Grilled Corn on the Cob with Avocado Lime Butter Recipe
Servings: Avocado butter for 12 to 14 ears of corn
For the butter:
1 stick (1/2 cup) unsalted butter, at room temperature (this is important)
2 ripe, medium California Avocados, peeled, pitted and sliced
2 tbsp. chopped cilantro
4 tbsp. fresh lime juice
2 tsp. kosher salt
1 tsp. freshly ground black pepper
Ears of corn*, silks removed, husks pulled back or removed
Lime wedges, for serving
Toppings: Queso fresco or Cotija cheese, red chile flakes, cilantro leaves
- Add butter, sliced avocados, cilantro, lime juice, salt and pepper to a food processor, and blitz until smooth.
- Season with more salt, pepper and lime juice to taste. Keep avocado butter at room temperature if serving right away. If not, store in the fridge until ready for use.
- Prepare a charcoal grill to medium-high heat.
- Grill corn until tender and charred all over, rotating occasionally (about 10 to 15 minutes).
- To serve, slather corn with avocado butter, then top with cheese, chile flakes and cilantro leaves. Serve extra avocado butter and lime wedges on the side.