+QP +GF
A dish that is as beautiful as it is scrumptious, this herby avocado dressing is folded into grilled sweet corn, creating a side that encapsulates the very best of summer. —MR
SERVES 3 TO 4
¼ cup (10 g) chopped fresh basil
¼ cup (10 g) chopped fresh cilantro
1 avocado, divided (save half for the salad)
Juice of ½ lemon or lime
1 tsp maple syrup
2 cloves garlic
¼–⅓ cup (60–78 ml) olive oil
¼–⅓ cup (60–78 ml) water
Pinch of salt
2½ cups (415 g) grilled (or boiled) corn kernels
Simply blend all of the ingredients (except for the corn) in the food processor until creamy and slightly thin in texture. We want it to be on the thinner side, as it will be used as a dressing. Then scoop a few tablespoons (45 ml) of the dressing into a mixing bowl with the grilled corn and add the remaining avocado.