The weather is warm, and now is the perfect time for a plant-based barbecue! Veggies are right at home on the grill, and one of the most welcome guests at outdoor parties is corn on the cob. Our Mexican-Style Corn on the Cob enhances this classic side with a spicy avocado paste that is simple to make and kicks the flavor up into the ‘WOW’ zone! This recipe will delight your friends and family, and you will be coming back to it all summer long.
6 corn cobs, fresh, husked
1 cup avocado, mashed
2 tablespoons lime juice, freshly squeezed
1 tablespoon water
2 teaspoons garlic, fresh, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Hot sauce, to taste
Parsley or cilantro, chopped, for garnish (optional)
Preheat grill to high heat. Place corn on grill and cook until kernels are hot and tender, about 10 minutes, flipping occasionally.
Meanwhile, combine mashed avocado, lime juice, water, garlic, smoked paprika, and cayenne pepper in a bowl. Taste and add hot sauce and additional seasonings as desired.
Remove corn from grill. Spread spicy avocado paste over corn and top with additional smoked paprika and/or chopped parsley or cilantro. Serve hot.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.