For the grilled corn on the cob:
- 4 ears corn
- 1 tablespoon extra virgin olive oil
For the creamy avocado dill dressing:
- 30 grams chopped dill + more to serve
- 1 tablespoon finely diced mint
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 80 ml extra virgin olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon cumin
- 1 avocado, peeled and pitted
- 1/2 jalapeno pepper (optional)
- Add salt and pepper to taste.