Grilled Corn with Vegan Avocado Crema
Makes 8 servings
1 ripe, Fresh California Avocado, seeded and peeled
6 ounces soft silken tofu
1/4 cup cilantro, coarsely chopped
1 teaspoon fine grain sea salt
1/4 cup freshly squeezed lime juice
1 teaspoon maple syrup
8 ears fresh corn, husks and silk removed
Chopped cilantro to garnish
1. Combine the avocado, tofu, cilantro, sea salt, lime juice, and maple syrup in a blender, food processor, or immersion blender cup and puree until smooth and creamy, stopping and scraping down the sides of the blending container with a rubber spatula as needed. Transfer the crema to a small bowl, cover, and refrigerate.
2. Preheat the grill to medium heat.
3. Fill a large pot with water, bring the water to a boil, and then add the corn to the pot. When the water returns to a boil, cook the corn for 5 minutes.
Remove the corn from the pot and shake off the excess water. Place the corn on the grill over direct heat. Turn the cobs of corn every minute or so, cooking them just long enough to char them slightly. Remove the corn from the grill and cool slightly.
4. Serve the corn with the avocado crema, lime wedges and cilantro.