Summer Corn!
Corn, black bean and avocado dip and grilled corn on the Cobb are a great way to enjoy the bounty of summer! We hope you agree.
Grilled Corn on the Cobb
Whatever your grilling preference - this is a great use of summers bounty of corn!
Ingredients
- 4-6 ears ears of corn; shucked completely or just silk removed - if you like to grill in the husk see note at end
- 1-3 tbsp Cultivated Tree Persian Lime Infused olive oil or use Butter Infused / Chipotle Infused
- salt and pepper to taste
- 1/4 tspn each cob of our UA veggie roaster blends
- 4-6 pieces aluminum foil
Instructions
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Shuck the ears of corn, making sure to remove all the silk.
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Using individual pieces of aluminum foil, place an ear of corn and brush with the olive oil your choose. Season with salt and pepper. Seal the foil.
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Grill over medium heat for 30-40 minutes - rotating a few times.
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When cooked to your liking - unwrap and grill for 1-3 minutes without the foil. Brush with Persian Lime Infused Olive Oil and sprinkle with spice blend - or Parmesan cheese .
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See Notes for additional tips
Recipe Notes
To speed up the process of grilling in foil: first par boil or steam the cobbs. Finish on the grill with last steps.
If you like to grill in the husk: Pull husk down and remove silk. Skip the foil step and brush with Persian Lime Infused Olive Oil & salt and pepper. Bring husks back up around the cobb. Remove one of the outer peels of husk - use it to tie the husk at the top of each ear. This will create more stem while grilling.
Corn, black bean and avocado dip
A summer side or topping for taco's! Corn, black beans and avocado meld together with Mexican spices with Cultivated Tree Persian Lime Infused olive oil and Grapefruit White Balsamic.
Ingredients
- 2 cups fresh or frozen corn kernels - defrosted & drained
- 2 can 15 oz black beans; drained & rinsed
- 2 cups cherry tomatoes; halved or chopped vine ripe tomatoes
- 1/4 cup diced red onion
- 1 clove garlic; minced
- 1/4 cup chopped cilantro
- 3/4 cup grated Porcino Romano - or crumbled Cotija
- 1/4 tspn cayenne pepper - optional
- 1/2 tspn cumin
- 3/4 tspn chili powder
- 1/4 tspn each sea salt & fresh ground pepper - or to taste
- 1 tbsp fresh lime juice
- 3 tbsp Cultivated Tree Grapefruit White Balsamic
- 4 tbsp Cultivated Tree Persian Lime Infused olive oil - or Chipotle Infused olive oil for more heat
Instructions
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In a large bowl, combine: corn, beans, tomatoes, onion, garlic, chopped cilantro and cheese.
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In a small bowl mix cayenne (optional), cumin, chili powder, salt & pepper, fresh lime juice and Grapefruit White Balsamic. Slowly whisk in the Persian Lime infused olive oil.
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Add the chopped avocado to the large bowl and then drizzle with the small bowl mixture. Gently combine; adjust salt and pepper. For best flavor refrigerate for a few hours to allow the flavors to combine. Serve with tortilla chips - or use as a taco topping over pulled pork or chicken.
Recipe Notes
Serve as a dip with chips or use as a topping for pulled pork, chicken or shrimp taco's. Note, this is a great way to use leftover grilled corn on the cob as well!