oven roasted avocado corn
We're so close to BBQ season, but you don't have to wait until summer weather finally arrives to enjoy some nicely roasted corn on the cob. The combination of flavours in this recipe is delicious! And if you have some of the avocado mix leftover, I recommend enjoying it with some tortilla chips. This recipe is for 3 servings of corn.
- 3 corn on the cobs
- 3 tablespoons of olive oil
- 1 avocado
- 2 tablespoons of lemon juice (juice from one lemon)
- 3 cloves of garlic, minced
- Dash of salt to taste
- 1 teaspoon of paprika
- 2 tablespoons of nutritional yeast
- 1 tablespoon of chili flakes (optional)
Preheat the oven to 400 degrees.
Prepare the corn by peeling it. Slather each cob in olive oil (one tablespoon per cob)
Wrap each cob in tin foil, place in the oven for 45 minutes.
While you're waiting for the corn to roast, mix avocado, lemon, garlic, salt, paprika and nutritional yeast in a bowl. Mash it together to form a guacamole. I use a fork, but you can use a blender if you prefer.
When the corn is finished roasting, slather avocado mix onto each cob, garnish with chili flakes for a kick.