Corn on the Cob with Avocado Butter
This quick recipe is perfect for summer when corn is ripe and plentiful. Freshly picked corn on the cob is sweet and does not need to be cooked. However, if the corn has been sitting on the shelf for a long time, it becomes starchy and loses its flavor, so you want to be sure to buy fresh corn.
INGREDIENTS | SERVES 4
- 2 avocados
- 1 clove garlic, minced (optional)
- 4 ears of fresh sweet corn
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Remove the pits from the avocados and scoop out the flesh with a spoon.
In a small bowl, mash together the avocado and garlic.
Peel the ears of corn. Spread the avocado-garlic butter onto the corn.
Sprinkle on salt and pepper to taste.
PER SERVING:
Calories: 239 | Fat: 16 g | Protein: 5 g | Sodium: 311 mg | Fiber: 9 g
Corn on the Cob
Sweet corn is a variety of maize that has been bred to have a high sugar content. It has the best flavor when freshly picked in season during the summer and is a good source of vitamin B1, folate, vitamin C, and phosphorus. White sweet corn is excellent raw.
