When summer heats up, the last thing anyone wants to do is turn on the oven. So let’s not. There’s plenty of delicious food to make without ever going near the oven.
This avocado cilantro sauce is my new go-to dressing for everything. And when I say everything, I really mean everything. I use it to make pasta salad with fresh corn, peppers, onions and feta cheese. We use it as a marinade and then later drizzle it on grilled chicken and flank steak, I even used it as a dip for quesadillas for my kids.
The sauce is an easy salad dressing and a little extra olive oil thins it into a nice vinaigrette. Just load up a bowl with some rotisserie chicken, greens, veggies, a hard-boiled egg, sliced avocado and a hearty drizzle of this dressing and you have an awesome cobb salad. Bright and fresh with a touch of heat and acidity; this avocado cilantro sauce is exactly what you need to make it through the dog days of summer.
I typically make a big batch of sauce at the beginning of the week and store it in my fridge in an air-tight container for at least a couple of days. I use it as needed and try and always make sure to have the ingredients on hand to make more when I run out.
Avocado Cilantro Sauce
• 1 small walla walla sweet onion
• 2 cups tightly packed cilantro leaves (about two bunches)
• 2 cloves garlic, peeled
• 1 jalapeno, seeded
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 avocado
• Juice of 2 limes
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Give the onion, garlic and jalapeno a rough chop. In a food processor, combine the onion, cilantro, garlic, jalapeno and avocado. Pulse the ingredients a few times so they begin to break down. Add the red wine vinegar, lime juice, salt and pepper. Turn the food processor back on and while it runs, slowly pour the olive oil in until the ingredients are well-combined, and you get to your desired consistency. I like my sauce on the thinner side, so I use the full half cup of oil but if you like a thicker sauce you can use less.
I’ve tried to grow corn in my garden for years now but somehow every year the bugs win and I am left with a couple ears of sad half-eaten corn. This year, I threw in the towel, corn is four for a dollar at my favorite fruit stand and I’ve never once found a bug. Problem solved.
I needed an easy side dish to go with grilled burgers and this recipe for a riff on street corn ended up being a family favorite. If you don’t feel like grilling your corn on the barbecue, you can always boil the corn cobs in a big pot of salted water for a couple minutes.
Grilled Corn with Avocado Cilantro Sauce
• 6 ears of corn, shucked and cleaned
• 2 tablespoons butter, melted
• Avocado cilantro sauce
• 2 tablespoons Cotija cheese, crumbled
• Cilantro leaves
• Salt and pepper
Lightly brush corn with melted butter. Over medium heat, grill corn on the barbecue until the corn is lightly charred on all sides. Remove from heat immediately.
On a tray lined with parchment paper, drizzle or generously brush corn with avocado cilantro sauce. Sprinkle the corn with cotija cheese, cilantro leaves and a dash of salt and pepper.