Grilled Corn with Avocado Crema Recipe

Grilled Corn with Avocado Crema

Serves 4

Summer comes to a sweet end with an abundance of delicious corn. If you have leftover avocado crema from this recipe, it's great on burgers and sandwiches or to use as a dip with tortilla chips.


  • 4 ears corn, husked
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons cotija cheese
  • Tajín or chili powder, to taste
  • Avocado Crema:
  • 1 large avocado (about 8 ounces), chopped
  • 1 cup lightly packed cilantro
  • 1/2 cup chopped poblano pepper (about half a pepper)
  • 1 tablespoon lime juice, plus more to taste
  • 1/2 teaspoon kosher salt, plus more to taste


  1. Make avocado crema: combine avocado, cilantro, poblano pepper, 1 tablespoon lime juice, and 1/2 teaspoon salt in a blender. Whirl until smooth, stopping to scrape side of jar once or twice. Add more lime juice and salt, to taste.
  2. Preheat clean grill for direct, medium-high heat. Brush olive oil over corn. Grill corn, turning occasionally with tongs, until cooked and slightly charred, 8 to 10 minutes.
  3. Spread avocado crema on corn. Sprinkle with cotija and Tajín. Serve warm with plenty of napkins.
  4. Cook's Tip:
  5. Leftover poblano pepper? Grill it along with the corn until the skin blackens. Cook, peel, finely chop, and add to the avocado crema. Or skip grilling and use fresh, in place of bell pepper, in salads, salsas, and other dishes.

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