Grilled corn with ancho-avocado butter | Living the Country Life

Grilled corn with ancho-avocado butter

Corn on the cob never had it so good! This velvety avocado butter melts in your mouth and tastes fantastic with any sweet corn. Try it with white, yellow, or both on one ear, such as the favorite "Peaches and Cream" variety.
Number of Servings: 6
Prep: 25 min
Cook: 5 min
Grill: 10 min
1/2 to 1 small ancho chili pepper
2 tablespoons lime juice
3 tablespoons butter or margarine, softened
1/2 small avocado, seeded, peeled, and chopped
1/8 teaspoon salt
6 ears white and/or yellow sweet corn

1. In a small saucepan combine ancho pepper, lime juice, and 2 tablespoons water; cook on low heat, covered, for 10 minutes or until pepper turns soft. Drain and cool. Remove stem and seeds of pepper. Finely chop pepper and combine with softened butter or margarine.

2. Slightly mash the avocado with the salt. Stir into ancho butter. If desired, spoon into small mold or cup lined with plastic wrap; cover and chill.

3. Remove husks and silk from ears of corn. If desired, leave a few leaves of the husks intact for presentation. In a large saucepan cook corn, covered, in a small amount of boiling water for 5 to 7 minutes. Drain. Grill on an uncovered grill directly over medium coals for 10 minutes, turning several times. Remove butter from mold. Remove plastic wrap. Serve corn with ancho-avocado butter. Makes 6 servings.

Nutrition Facts (per serving): 246 cal., 10 g Fat, total (2 g sat. fat), 8 mg chol., 40 g carb., 125 mg sodium, 6 g fiber, 5 g pro.

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