Perfectly Grilled Corn on the Cob is very juicy and pairs so well with creamy vegan avocado dill dressing. Easy and impressive recipe for your summer barbecue!
For the grilled corn on the cob:
- 4 ears corn
- 1 tablespoon extra virgin olive oil
For the creamy avocado dill dressing:
- 1 oz roughly chopped dill + more to serve
- 1 tablespoon roughly chopped mint
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon cumin
- 1 avocado, peeled and pitted
- 1/2 jalapeno pepper (optional)
- salt and freshly ground black pepper to taste
Remove the silk form the corn, leave the husks on, pull them back and tie together just like you would tie your shoes. Use the husks as a handle, when you turn the corn on the grill. However, make sure the husks are hanging off the grill, otherwise they will burn quite fast.
Put it raw on a hot grill, grease it with a bit of olive oil and turn a bit every 2-3 minutes. Depending on your grill, the corn is ready in about 15-18 minutes. Make sure it doesn’t burn. Although the burn marks here and there are totally fine. To check the readiness, pierce kernels with a fork.
For the dressing, combine roughly chopped dill, mint leaves, garlic, apple cider vinegar, extra virgin olive oil, lemon juice, cumin, avocado and jalapeno pepper (optional). Blend it all with a food processor or blender. Add salt and freshly ground black pepper to taste. Adjust the consistency by adding more olive oil.
Drizzle the grilled corn on the cob with the dressing, sprinkle with chopped dill and serve.
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