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.