Grilled Corn with Avocado Crema Recipe

Grilled Corn with Avocado Crema

Serves 4

In the Pacific Northwest, summer comes to a sweet end with an abundance of delicious local corn! If you have leftover avocado crema from this recipe, it’s great on burgers and sandwiches or use it as a dip with tortilla chips.


  • 4 ears Spooner Farms corn, husked
  • 1 - 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • Avocado Crema:
  • 1 large, ripe avocado, about 8 ounces, chopped
  • 1 cup lightly packed cilantro leaves and soft stems
  • 1/2 cup chopped poblano pepper, about half a pepper
  • 1 - 2 Tbsp lime juice
  • 1/4 to 1/2 tsp kosher salt, more to taste
  • 3/4 to 1 tsp Tajín or chili powder
  • 3 - 4 Tbsp cotija cheese


  1. To make avocado crema, combine avocado, cilantro, poblano pepper, 1 Tbsp lime juice, and 1/4 tsp salt in a blender. Whirl until smooth, stopping to scrape side of jar once or twice. Taste and add more lime juice and salt, if you like.
  2. Preheat clean grill for direct, medium-high to high heat. Brush olive oil over corn. Grill corn, turning occasionally with tongs, until cooked and slightly charred, 8-10 minutes.
  3. Spread avocado crema on corn. Sprinkle with Tajín and cotija. 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.


Amount Per Serving (based on 4 servings)
Calories: 230
Total Fat: 14 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 5 mg
Sodium: 380 mg
Carbohydrates: 25 g
Fiber: 6 g
Total Sugar: 7 g
Added Sugars: 0 g
Protein: 6 g
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