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Grilled Corn With Avocado Crema [Vegan, Gluten-Free]

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This recipe is brilliant because of its simplicity. You char the corn on the grill and while you're doing that, whip up the silky-smooth avocado crema and then slather that all over you piping hot grilled ears of corn. The result is the ultimate warm weather dish – what says summer time like corn, avocados, and a grill?

Grilled Corn With Avocado Crema [Vegan, Gluten-Free]

Serves

8

Ingredients

  • 1 avocado, seeded and peeled
  • 6 ounces soft silken tofu
  • 1/4 cup cilantro, coarsely chopped
  • 1 teaspoon fine grain sea salt
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon maple syrup
  • 8 ears fresh corn, husks and silk removed
  • Lime wedges
  • Cilantro, chopped to garnish

Preparation

  1. Combine the avocado, tofu, cilantro, sea salt, lime juice, and maple syrup in a blender, food processor, or immersion blender cup, and purée until smooth and creamy, stopping and scraping down the sides of the blending container with a rubber spatula as needed. Transfer the crema to a small bowl, cover, and refrigerate.
  2. Preheat the grill to medium heat.
  3. Fill a large pot with water, bring the water to a boil, and then add the corn to the pot. When the water returns to a boil, cook the corn for 5 minutes.
  4. Remove the corn from the pot and shake off the excess water.
  5. Place the corn on the grill over direct heat. Turn the cobs of corn every minute or so, cooking them just long enough to char them slightly.
  6. Remove the corn from the grill and cool slightly before serving them with the crema.

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AUTHOR & RECIPE DETAILS


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Plant-based Japanese classics and fusion food. Rachael Hutchings, author of the blog La Fuji Mama, has eaten her way around the world, having lived in a variety of fun food locations, including Paris, Tokyo, Yokohama, Memphis, and Los Angeles. She features recipes that are a fusion of different tastes, influenced by the variety of places she has lived and visited, and the people she has met.


 

 

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