Ingredients
Scale
- 4 tablespoons unsalted butter, softened to room temperature
- 2 avocados
- 1 lime, juiced
- 2 to 3 teaspoons sriracha
- 1 tablespoon cilantro, plus more for garnish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Kosher salt
- 8 ears roasted or grilled corn*
- Queso fresco, for garnish
- Lime wedges, for garnish
Instructions
- Combine butter, avocado, juice from 1/2 of the lime, 2 teaspoons sriracha, cilantro, garlic powder, and cumin in a food processor. Season generously with Kosher salt and taste. Add the other half of lime juice if needed, and 1 extra teaspoon of sriracha if a spicier butter is desired. Place Sriracha Avocado Butter in a bowl, cover tightly with plastic wrap to keep avocado from browning, and place in refrigerator until ready to serve (let it sit at least 3 hours if you can, up to overnight).
- Slather roasted corn with Sriracha Avocado Butter and sprinkle with queso fresco and cilantro. Serve with lime wedges. Devour.
Notes
To roast/grill corn:
Carefully peel back husks from corn down to the base and remove all silk. Fold husks back into place and secure tops with kitchen twine. Place corn in a large bowl of salted cold water and let soak for 10 to 15 minutes.
Meanwhile, heat grill to medium. Grill corn, turning occasionally, for 20 to 30 minutes, until corn is tender and charred in spots.
Remove corn from grill and peel back husks. You can remove the husks entirely at this point, although it makes for pretty legit presentation to keep them rolled back.
- Prep Time: 10 mins
- Cook Time: 20 mins