Have you ever had Mexican Street Corn? I absolutely love it. I could eat corn every day, all day and being in Illinois, we have fresh local corn stands all around. I have seen recipes for street corn online but I can’t get over the mayonnaise that’s called for in the recipe. I don’t like mayo-even if it’s on corn. So I have made my own sort of street corn omitting the mayo and replacing it with avocado. This is a perfect side dish for your favorite Mexican dish. Often I will cut the corn off the cob place it in a baking dish and add the same ingredients to it. My kids like eating it off the cob better. Sometimes if I want it extra spicy I will add some chili powder to it as well. 

But let me tell you about this avocado cream sauce. I put it on almost everything-tacos, eggs, roasted veggies, burgers, tortilla chips, etc. I always double the recipe and keep a bottle of it in the refrigerator. 

A V O C A D O   C R E A M   S A U C E   S T R E E T   C O R N

Ingredients:
Ears of corn husked
Queso Fresco
Sliced limes
Melted butter
Salt
Dan the Mans hot sauce

Avocado Cream Sauce:
1/2 cup fresh cilantro
1 medium avocado, pitted
2 tablespoons lime juice
1/4 teaspoons sea salt
1/2 teaspoon garlic powder

Combine all of the avocado cream sauce ingredients in a blender and mix until smooth. Add more lime juice if it’s too thick. 

Cook the corn in a pot of boiling water for about 10-15 minutes. Then stick on the grill or in your broiler for a few minutes to get some grill marks. When the corn is done, spread some butter, and salt on it. Then drizzle some hot sauce, avocado cream sauce and queso fresco on top. Squeeze some fresh lime juice on top.