Grilled corn is perhaps one the most popular dishes of India, and the one thing every NRI anticipates during their summer visits back home.
This sauce is inspired by my college best friend – who offered a jalapeno inspired salad dressing, with avocado oil, avocado fruit (yes, it’s a fruit!), limes, and a few other delicious ingredients, drizzled over a bed of lovely greens and so on.
Now, I tried to get as close to her recipe as I could, but did what I usually do, and not follow the instructions! I added a bunch of coriander, used our desi marchas, and for the lack of avocado oil, used olive oil, and a whole, but tiny, lemon. And instead of using this as a salad dressing, I drizzled it over lovely charred corn stalks, for an unexpected spicy inspired twist.
You can use this sauce over anything really, I’ve even used this over some roasted beetroot slices, grilled paneer bites and grilled cheese sandwich.
- 2 large green jalapeno peppers
- 2 garlic cloves
- 1/4 cup coriander
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp pepper
- juice of 1 small lemon
- 2 grilled corns
- Roast the two peppers over an open flame.
- Remove from flame and allow to cool completely before peeling off the skin.
- Roughly chop them up and place in a mixer with the coriander, garlic and olive oil. Pulse a few times until you get a coarse and minced texture.
- Add this mixture into a bowl and stir in the salt, pepper and lemon juice.
- Drizzle the sauce over your grilled corn.