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July, 2018 RECIPE OF THE MONTH

Serves 2
as a side dish

Serves 4
as an appetizer

INGREDIENTS

2 ea Ears of Corn
1 T Paprika, toasted
Manchego, grated

Avocado Crema

2 ea Avocado, ripe
1/2 C, Greek Yogurt
3 t Lime Juice
1/3 C Cilantro, chopped
1/4 C Queso Fresco, crumbled
2 T Parsley, finely chopped
1/4 oz. Onion, minced
3 t Sea Salt
1-2T Olive Oil

Chipotle Aioli

1ea Egg
0.2 oz. Dijon Mustard
0.75 oz. Lemon Juice
1/2 t Sea Salt
5 ea Garlic Cloves
2 oz. Ice
2 C Vegetable Oil
1 oz. Olive Oil
2 ea, Chipotles from Adobo, deseeded
2 T Adobo
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Mexican Street Corn

We love this twist on a classic component of your backyard party - corn on the cob! Our version is amped up with a creamy avocado dressing and added chipotle chiles for a welcome kick. A popular street food in Mexico, this simple dish of grilled sweet corn spread with aioli and garnished with fresh herbs and crumbled queso will leave you a changed eater. We guarantee there's no going back.

Recipe images by Bruce Plotkin Photography.

METHOD

1

Making the Avocado Crema

  • Add avocado, yogurt, lime juice, 2/3 cilantro, salt and onion to food processor.
  • Process until smooth adding 1-2 T of olive oil.
  • Reserve for plating.
2

Making the Chipotle Aioli

  • Add egg, mustard, lemon juice, salt, garlic, ice, chiles and adobo to a blender.
  • Blend thoroughly, drizzling oil in slowly.
  • Reserve for corn.
3

Grilling the Corn

  • Peel corn husks back, leaving attached, and remove silk.
  • Grill corn about 5-7 minutes, turning occasionally, until kernels are plump and bright yellow.
  • Reserve under tented foil until ready to serve.
4

Serving the Corn

  • Put a healthy layer of avocado crema on desired platter of your choice.
  • Place grilled corn on top of the crema.
  • Garnish with splashes of chipotle aioli, shaved manchego, queso fresco, toasted paprika, parsley and remaining cilantro.
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