Grilled Corn on the Cob with Creamy Avocado


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.


  1. Prepare the corn by removing the silk and leaving the husks on. To cook, Pull back the husks and tie together at the top. Use these tied-together husks as a handle when placing  the cob on your grill. Make sure that only part of Husks are hanging off so they don’t burn easily . Cook for 15 to 18 minutes , turning every few minutes . When ready, Pierce kernels with a fork to check if done cooking throughout.
  2. To make the dressing, toss in a food processor or blender chopped dill, mint leaves, garlic, apple cider vinegar, extra virgin olive oil, lemon juice, cumin , avocado and jalapeno pepper (optional). Season with salt and freshly ground black pepper to taste. If you want a thinner consistency , add more olive oil. Drizzle grilled corn on the cob with dressing then sprinkle with chopped dill before serving. Enjoy!