So you love corn. But at this time of year, you might, somewhat, definitely get tired of plain old corn on the cob. Breathe new life into this hot weather bracket with this fun and quick corn pop recipe from chef Michael Scipione, owner and head chef Sano by Michael Scipione in Mount Laurel, New Jersey.
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“This is a great summer recipe with sweet corn in season, avocado at its highest and readily available ingredients year-round that makes it easy and affordable to cook this dish,” Scipione tells FOX News. With a nice crunch from tortilla chips, fresh coriander and a little heat from the chili, these corn pops just taste like they took hours and a culinary school degree to prepare.
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Instead of tortilla chips, Scipione notes that crispy fried pork rinds or crushed and roasted pistachios also work well. “You can also try adding Chipotle peppers to the crema,” he says, adding that this dish goes well with a black bean dip, pineapple or a tomato salsa. Now, enough to make our stomach growl, let’s get cooking and corn.
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Michael Scipione’s Avocado Cream Corn Pops
Preparation time: 15 – 20 minutes
- 1 cup sour cream
- 1 ripe avocado
- peel of a lime
- Juice of a small lime (juice of ½ a lime if it is a larger lime)
- Salt and pepper, to taste
- 2 cups crushed tortilla chips
- ½ teaspoon smoked paprika
- 4 whole corn cobs
- 8 oz Mexican cream
- 2 red Fresno chilies
- 1/4 cup finely chopped coriander
- 12 six inch spears
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- In a bowl, add a cup of sour cream, peel of a lime, juice of a lime and an avocado and salt and pepper to taste. Mash with a fork until there are no lumps and set it aside or put it in the fridge.
- Then start grilling the corn for about a minute on each side until slightly charred, remove from the heat and cut it into two-inch slices and set aside on a plate. If preferred, you can also cook the corn.
- In another bowl, crumble the corn tortillas mixed with a teaspoon of smoked paprika
- In a blender or stick blender, add the Mexican crema and two seeded fresno chilies in red chopped cube and puree for 30 seconds.
- Place the skewer in the corn cob like a popsicle, roll gently or brush a thin layer of the avocado sour cream mixture, then sprinkle the crushed tortilla chips over the coated corn cob
- Arrange corn pops standing or sideways on a plate. Use a teaspoon to drip the red Fresno chili over the top of the corn popcorn and garnish with finely chopped coriander
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