Image Brett McGregor
Serves 4 as a side
Prep time 15 min
Cook time 10 min
Ingredients
4 ears of fresh corn, husked
3 tbsp Olivado Organic E.V. Olive oil
1 tsp chilli powder
Salt and pepper to taste
4 tbsp plain Greek yogurt
½ avocado, mashed until smooth
Salt and pepper to taste
½ cup grated parmesan cheese
1/4 cup fresh coriander, chopped
2 tbsp mayo
½ tbsp chipotle sauce
2 tbsp dried olive crumbs (optional)
1 lime cut into wedges
Method
Brush each ear of corn with olive oil.
In a small bowl, mix together the chilli powder and a pinch of salt and pepper. Set aside.
Combine the Greek yogurt with the avocado. Set aside.
Combine the mayo and chipotle. Set aside
Heat BBQ or grill on med/high heat and grill the corn for approximately 10 minutes, until nicely browned.
When ready to serve, cover the corn with the Greek yogurt/avo mixture and sprinkle on the chilli powder mix, cheese and coriander. Drizzle over the chipotle mayo and sprinkle with olive crumbs.
Serve with lime wedges on the side.
Prep time 15 min
Cook time 10 min
Ingredients
4 ears of fresh corn, husked
3 tbsp Olivado Organic E.V. Olive oil
1 tsp chilli powder
Salt and pepper to taste
4 tbsp plain Greek yogurt
½ avocado, mashed until smooth
Salt and pepper to taste
½ cup grated parmesan cheese
1/4 cup fresh coriander, chopped
2 tbsp mayo
½ tbsp chipotle sauce
2 tbsp dried olive crumbs (optional)
1 lime cut into wedges
Method
Brush each ear of corn with olive oil.
In a small bowl, mix together the chilli powder and a pinch of salt and pepper. Set aside.
Combine the Greek yogurt with the avocado. Set aside.
Combine the mayo and chipotle. Set aside
Heat BBQ or grill on med/high heat and grill the corn for approximately 10 minutes, until nicely browned.
When ready to serve, cover the corn with the Greek yogurt/avo mixture and sprinkle on the chilli powder mix, cheese and coriander. Drizzle over the chipotle mayo and sprinkle with olive crumbs.
Serve with lime wedges on the side.
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