Grilled Corn on the Cob with Tomatillo Dressing
What do tart tomatillos, crunchy tortilla chips and char grilled sweet-corn all have in common? This summery, super easy and delicious Grilled Corn on the Cob with Tomatillo Dressing Recipe! Ready in 20 minutes, start to finish.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 4 ears sweet corn on the cob (husk and silk removed)
- 5-10 tortilla chips (crumbled for topping)
- salt and pepper (to taste)
Tomatillo dressing
- 1 tablespoon white onion (chopped)
- 2 small tomatillos (husk removed, roughly chopped)
- 1 jalapeno (sliced, seeds removed, or Thai chili)
- 1/4 avocado (peeled, pitted and chopped)
- 1/4 cup cilantro leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- salt and pepper (to taste)
Instructions
- Place all ingredients for the tomatillo dressing in a blender or food processor. Blend until smooth and set aside.
- In a bowl mix olive oil, salt and pepper and brush ears of corn with the mixture evenly.
- Place ears of corn in a grill pan over medium high heat and cook for 12-15 minutes, turning the ears frequently, until charred.
- Transfer grilled corn on the cob to a plate and spoon the tomatillo dressing on top.
- Top with crushed tortilla chips and serve immediately.
Notes
This Grilled Corn on the Cob Recipe is:
Very high in vitamin B6
No cholesterol