Renae’s riff on Mexican street corn features two topping options: a charred tomato vinaigrette and an avocado mash. For smaller servings, grilled ears of corn can be cut in half before coating. Serves 6
1 lb cherry tomatoes
1 large clove garlic, peeled and crushed
1/3 cup olive oil, plus 1 Tbsp for grilling
¼ cup red wine vinegar
1½ tsp kosher salt
1½ tsp cracked black pepper
Fresh oregano and parsley for serving
3 ripe avocados, halved, pitted, and peeled
6 Tbsp olive oil, divided
Juice and zest of 1 lemon
1 large clove garlic, minced
Salt and pepper to taste
Fresh basil, lime wedges, and fresh or dried chilies for serving
6 ears of corn, husked
2 Tbsp olive oil
4 cups grated Parmesan cheese
In a medium bowl, toss tomatoes and garlic with 1 Tbsp of olive oil.
Transfer to a basket and grill over high heat for 3-4 minutes, shaking the basket to ensure even charring.
Return tomatoes and garlic to the bowl and combine with the remaining olive oil, vinegar, salt, and pepper. Using a fork, crush tomatoes and garlic, stirring as you go, to create a slightly chunky vinaigrette.
In a medium bowl, gently toss avocados, 3 Tbsp olive oil, and lemon juice. Season with salt and pepper.
Brush grill with remaining oil (this will ensure that the avocados won’t stick). Grill avocados over high heat until charred, about 2 minutes per side.
Return avocados to the bowl and mash with a fork until you get a smooth, slightly chunky texture. Add lemon zest and minced garlic, adding more salt, pepper, and/or lemon juice to taste.
Coat corn with oil and grill for 3-5 minutes, turning periodically for even charring.
Dip half the corn into the charred tomato vinaigrette, then roll in Parmesan cheese and finish with torn parsley and oregano.
Brush the other half of the corn with the avocado mash, roll in Parmesan cheese, and finish with basil, a squeeze of lime, and, if you like a little heat, your favorite chili flakes, such as Calabrian chilies, Aleppo pepper, or fresh jalapeño.