This chilli corn has been a staple for me around summer for years and it’s so easy to understand why. The balance of chilli and citrus paired with this avocado salsa, it’s a match made in heaven.
Chilli Corn with Avocado Salsa
This chilli corn has been a staple for me around summer for years and it’s so easy to understand why. The balance of chilli and citrus paired with this avocado salsa, it’s a match made in heaven.
4
servings10
minutes10
minutes20
minutesKeep the screen of your device on
Ingredients
- Chilli Butter
2-4 TBS 2-4 butter, room temperature
2 cloves 2 garlic, peeled and crushed
1 1 lime, zested
1 1 red chilli, finely chopped
1/4 bunch 1/4 coriander, finely chopped
1/2 tsp 1/2 ground cumin
salt flakes
pepper
- Avocado Salsa
2 2 tomatoes, diced
1/2 1/2 red onion, diced
1 1 avocado, diced
2 TBS 2 extra-virgin olive oil
1/2 bunch 1/2 coriander leaves, finely chopped
1 1 lime, juiced
salt flakes
pepper
- Corn
4 4 corn cobs
1/4 bunch 1/4 coriander, finely chopped, to serve
1 1 chilli, finely sliced, to serve
lime wedges, to serve
Directions
- Combine all the chilli butter ingredients in a bowl. Set aside.
- Preheat a grill (or grill pan) to high and allow it to get hot. Add the corn to the grill. Use a pastry brush to coat each piece with the chilli butter generously. Cook for 10 minutes or until the corn is charred all over, continuing to brush generously with the butter and turning often.
- Whilst the corn is cooking, combine all the salsa ingredients in a bowl and set aside.
- Remove the charred corn from the grill and top with the coriander and chilli. Serve with the avocado salsa & lime wedges and enjoy!
