Looking for a way to celebrate corn season, try grilled corn and avocado with cilantro pesto. Serve it as a side or a salad with or without tortilla chips.
Sharing comes pretty easy when you cook and bake as much as I do.
Whether it’s just ingredients or an entire cake, I am always offering something to someone.
There are exceptions.
I admit when I fall hard for things like salted chocolate chunk cookies or sriracha lime chickpeas, I kind of want to hoard them all to enjoy on my own.
But of course I never do that.
I definitely had those feelings when I made grilled corn and avocado with cilantro pesto.
It was so good that I had my husband add other things to his plate to guarantee that I would get at least one round of leftovers.
We both had a late lunch on Saturday, so he wasn’t that hungry for dinner anyway.
During the summer I am always grilling corn.
Like asparagus, corn is one of those veggies that I don’t enjoy eating off-season.
Wrapped sadly in plastic and not in green husks is how corn on the cob appears in the produce department during non-summer months.
It could have been the grilled corn or the avocado, but I would say it’s the cilantro pesto that really makes this dish.
While waiting for the grill to heat up for the corn, I was at my food processor whipping up pesto.
I started by mincing a couple garlic cloves. Then I added plenty of cilantro leaves, pumpkin seeds, the juice of a lime, salt and pepper.
When that mixture was chopped, I drizzled in olive oil to finish the pesto.
Then I headed to the hot grill.
I put 4 ears of corn, husks removed, straight on the grates. Using my tongs, I turned the ears, lightly charring them on all sides.
I let the corn cool a bit before slicing the kernels off the cobs.
In a big bowl I combined the corn with diced avocados and stirred in the cilantro pesto.
To stretch leftovers even further, I added arugula and crumbled lime-flavored tortilla chips on top for my version of croutons.
I am hoping for another round of corn in my CSA this week. Then I can make this dish again (and again).
Looking for a way to celebrate corn season, try grilled corn and avocado with cilantro pesto. Serve it as a side or a salad with or without tortilla chips.
Is this a side dish or dip?
It is meant to be served as a side dish because of the amount that the recipe makes. But I did find myself dipping chips into it.