Fresh grilled corn slathered with a rich, herbaceous, light and airy avocado-sriracha butter.  Take your corn to the next level of YUM with the creamy combo of avocado and sriracha! Grilled Corn on the Cobb with Avocado-Sriracha Butter-short pin1Hey-lo, friends!  Wanna know a secret?

Did you just shake your head yes?  Fantastic.

Okay, so it’s not a top secret kind of secret, but I’ll let you in on some truth:

I generally write all my posts a day in advance.

If you have ever visited No Spoon Necessary on a Monday or Thursday at 2:01 AM, you probably already assumed this… since my newest recipe is published at 2 AM and up on the interwebs for your viewing pleasure.  And heck no am I awake at that hour.  I’m entirely too old for those late night shenanigans.

So what does this mean and why in the world is it relevant to you?

Well, it means if I tell you I am taking the entire weekend to myself and not working, I’m lying. 👼  Because I have to at least sit down on Sunday and bang out a few hundred words for a post and get the photos locked and loaded on this here site.Grilled Corn on the Cobb with Avocado-Sriracha Butter-19 Grilled Corn on the Cobb with Avocado-Sriracha Butter-prep collageIt also means that today is Wednesday, and it happens to be Boy and I’s 10 year anniversary… our 10 years together anniversary, not our married anniversary (we have been married exactly 6 ½ years today, in case you were curious).

I’m not one for a whole lot of sap, that’s not really my style, but in the spirit of anniversaries, I want to thank Boy for dealing with me for a decade… sometimes I can be a bit… well, I can be a lot.  😉

So thank you, Boy!

Oh, and thank you for everything you have done for No Spoon Necessary… the endless trips to the grocery store, sifting through piles of produce for the best looking lime, lemon or herbs; all your fantastic hand modeling (see below for proof ⬇️), helping me choose photos at the end of the day… thank you for all your support.

You are the best, Blue and I love you.  <–Ha!  I rhymed!  Two cool points for me.  No?  Okay.  I’ll stop talking now. 😒Grilled Corn on the Cobb with Avocado-Sriracha Butter-53Grilled Corn on the Cobb with Avocado-Sriracha Butter-70Alright, that’s about all the mush I can put out into the universe.  Let’s talk about food!  And not just any food… one of my favorite foods of the summer season – CORN!

Grilled Corn on the Cob with Avocado-Sriracha Butter

Please tell me you have been grilling all the corn humanly possible this summer.  You have?  Oh good, we can remain friends.  ✋High Five.

Fresh corn kissed with the smoky char of the grill is what summer is ALL about.  It’s simply EVERYTHING, right?!

Well, grilled corn on the cob is about to get 5.643 million times better.  Enter, AVOCADO-SRIRACHA BUTTER.

You guys, this butter is bomb.  Herbaceous, rich, luscious, moderately spicy and super creamy, with a light and airy whipped texture.  This stuff is avocado at its finest.  And it is culinary crack-like deliciously addictive when generously slathered on some fresh grilled corn.  A-MAIZE-ING.

Finish the corn off with a good squeeze of tart, acidic lime, an extra dusting of sriracha powder and a sprinkle of fresh cilantro…

Gahhh, I die.  And I drool.  But mostly I shove avocado-sriracha buttered corn into my pie hole like it’s my job. Grilled Corn on the Cobb with Avocado-Sriracha Butter-207Grilled Corn on the Cobb with Avocado-Sriracha Butter-218The Notes:

  1. I used sriracha powder in my avocado butter, but if you can’t find sriracha powder, or don’t want to use it, you can use regular ‘ole bottled sriracha just the same.
  2. How much sriracha you add to your butter will depend on your taste. I used a heaping teaspoon of sriracha powder in mine and my butter was moderately spicy.  If you don’t like a lot of heat, I’d start with ¼ to a ½ a teaspoon.  If you like want your butter blazin’ hot, I recommend starting with 1 ½ teaspoons of sriracha.  Either way, you should add the sriracha to taste.
  3. I used a food processor to make my avocado-sriracha butter, because I wanted a smooth, light and airy butter. However, if you want a chunkier butter, you can use a food processor and pulse the ingredients together, or you can use a bowl and fork to mash the ingredients together.

Grilled Corn on the Cobb with Avocado-Sriracha Butter-147 Grilled Corn on the Cobb with Avocado-Sriracha Butter-106So, let’s slather ALL the grilled corn with this ridiculously delicious thing called avocado-sriracha butter, before summer is over and it’s too late!

Until next week friends, cheers – to gettin’ corny with it.  <– Sorry, I HAD to.

-xoxo-

Cheyanne
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5 from 11 votes
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Grilled Corn with Avocado-Sriracha Butter
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Fresh grilled corn slathered with a rich, herbaceous, light and airy avocado-sriracha butter. Take your corn to the next level of YUM with the creamy combo of avocado and sriracha! 

Course: Side Dish
Cuisine: American
Servings: 10
Calories: 228 kcal
Author: Cheyanne Bany
Ingredients
  • 10 Ears Corn
  • 2-3 Limes – quartered, for serving
  • Butter:
  • 2 Avocados – seeded, peeled and chopped
  • ½ Cup Unsalted Butter – softened & cut into 8 pieces
  • 1 Lime – juiced (about 2 TBS)
  • 1 Clove Garlic – smashed
  • 2 TBS Fresh Cilantro , packed – roughly chopped, plus more for garnish
  • 1 tsp Sriracha Powder , or more to taste*
  • ¼ tsp Cumin
  • ¼ tsp Kosher Salt
Instructions
  1. Preheat grill to medium. Peel back the husks of corn leaving them intact at the root. Remove the silks and recover the corn with the husks. Soak corn in a large bowl of cold water for at least 30 minutes.
  2. Meanwhile, make the Avocado-Sriracha Butter: Place all ingredients for the butter in a food processor. Process until well combined.* Taste and adjust for seasoning. Set aside in the refrigerator until ready to use.
  3. Remove corn from water, gently shaking off excess.
  4. Place corn on the grill, close lid and grill for 7-8 minutes, rotating halfway through for even cooking. Remove from grill and pull back the husk (or completely remove it) and return corn to the gill. Continue grilling corn, turning occasionally, until all sides of corn are charred, about 7-8 additional minutes.
  5. Remove corn to serving platter and generously brush with the avocado-sriracha butter. Top with a squeeze of lime. Optional - sprinkle with fresh cilantro and sriracha for garnish.
Recipe Notes

*1 teaspoon of sriracha powder will make the avocado butter slightly spicy. If you don’t like a lot of spice, use ¼ to ½ tsp. If you are a huge fan of spicy, add ¼ tsp or more to taste.
*You can substitute liquid sriracha if you don’t have the powder.
*If you want a chunky avocado-sriracha butter, instead of processing the butter, simply pulse the ingredients to combine. Or you can use a bowl and a fork to mash ingredients together.

Nutrition Facts
Grilled Corn with Avocado-Sriracha Butter
Amount Per Serving
Calories 228 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 76mg 3%
Potassium 451mg 13%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 6g
Protein 3g 6%
Vitamin A 10.5%
Vitamin C 18.2%
Calcium 1.4%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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