Wüsthof America

Grilled Corn with Lime-Avocado Crema and Queso Fresco

I’ve always been one to use seasonal ingredients. From my time as a prep cook through my years as executive chef, I’ve been careful in choosing ingredients so as to emphasize what is sweetest, tastiest, and most vibrant. The added bonus is that using seasonal ingredients is not only important for flavor but also for supporting local farms and sustaining the environment. We’ve all got to do our part in supporting our neighbors!

Fire up the grill and invite your friends and family over and enjoy this simple recipe featuring one the best ingredients: Grilled Corn with Lime-Avocado Crema and Queso Fresco. It goes great with your typical barbecued meats – chicken, ribs, and even burgers. Enjoy it on the cob or slice it off into a big bowl and top off with a dollop of avocado crema and a sprinkle of queso fresco.

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Grilled Corn with Lime-Avocado Crema and Queso Fresco


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Servings: 6



  • 1 ripe Hass avocado, pit and skin removed
  • ½ bunch cilantro, stems discarded
  • ½ cup sour cream
  • ¼ cup lime juice, freshly squeezed
  • 1 clove garlic
  • ½ Tbsp Kosher salt
  • ½ cup queso fresco, grated
  • Pinch of cayenne pepper
  • 6 ears of corn, shucked
  • 2 Tbsp canola oil
  • Kosher salt
  • Black pepper



To make the lime-avocado crema

In a blender, combine avocado, cilantro, sour cream, lime juice, garlic, and ½ tablespoon of salt. Blend until smooth. Adjust with a few tablespoons of water if necessary to get a slightly runny consistency. Adjust seasoning to taste.

To grill the corn

Pre-heat the grill to maximum temperature. Lightly brush the corn with canola oil and season with salt and black pepper, to taste. Grill for about 3-4 minutes on each side, turning the corn each time to char uniformly. The corn should remain fairly firm to the touch.

To assemble

Remove corn from grill, spoon the lime-avocado crema on top.