| | Sweet corn with avocado & chilli butter
Sweet corn with avocado & chilli butter
09 January 2020
Sweet corn with avocado & chilli butter 4.3-5 9
  • Calories: 625 kj
  • Fat: 7.5g
  • Carbohydrates: 10g

How to Make:

  1. Process the avocado and lime juice in a food processor until smooth and creamy. Stir in the coriander and chilli. Season with salt and pepper.
  2. Tie unwaxed kitchen string around the top of each corncob to secure the husk. Place in a bowl and cover with cold water. Set aside for 15 minutes to soak.
  3. Preheat a barbecue flat plate on medium-high. Cook the corn for 15-20 minutes or until tender. Peel back husks. Top with avocado butter.
Time for preparing:
20 min.


  • 1 avocado, flesh coarsely chopped
  • 2 teaspoons fresh lime juice
  • 1 tablespoon chopped fresh coriander
  • 1/2 small fresh red chilli, seeded, finely chopped
  • 6 corncobs, in the husk