These simple corn pops from a top New Jersey chef will become your new favorite side dish: try the recipe
So you love corn. But at this point in the year, you may definitely have had enough of plain old corn on the cob. Breathe new life into this staple in warm weather with this fun and quick corn-pop recipe from Chef Michael Scipione, owner and chef at Sano by Michael Scipione in Mount Laurel, New Jersey.
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“This is a great summer recipe with corn in season, avocados at their peak, and readily available ingredients year-round that make this dish easy and affordable to make,” Scipione told FOX News. With a delicious crunch of tortilla chips, fresh coriander, and a bit of spiciness from chillies, these corn pops only taste like they took hours and a culinary degree to prepare.
Chef Michael Scipione, owner and head chef at Sano by Michael Scipione, shared his recipe for Avocado Cream Corn Pops.
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Instead of tortilla chips, Scipione finds that crispy fried pork rind or crushed and roasted pistachios work well too. “You can also try adding chipotle peppers to the crema,” he says, adding that this dish goes well with a black bean dip, pineapple dip, or tomato salsa. Well, enough with our stomach growls, let’s cook and pop corn.
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Michael Scipiones Avocado Cream Corn Pops
Preparation time: 15-20 minutes
- 1 cup of sour cream
- 1 ripe avocado
- Zest of a lime
- Juice of a small lime (juice of half a lime if it’s a larger lime)
- Salt and pepper to taste
- 2 cups of crushed tortilla chips
- ½ teaspoon smoked paprika
- 4 whole ears of corn
- 8 oz Mexican cream
- 2 red Fresno chillies
- 1/4 cup finely chopped coriander
- 12 six inch skewers
Scipione tells FOX, “This is a great summer recipe with corn in season, avocados at their peak, and readily available ingredients year-round that make this dish easy and affordable to make.”
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- In a bowl, add a cup of sour cream, the zest of a lime, the juice of a lime and an avocado, and salt and pepper to taste. Mash with a fork until there are no lumps and set aside or refrigerate.
- Next, grill the corn for about a minute on each side until lightly charred, then remove from heat and cut into two-inch slices and set aside on a plate. You can also cook the corn if you want.
- In another bowl, crumble corn tortillas mixed with ½ teaspoon smoked paprika
- Put the Mexican crema and two pitted red diced Fresno chilies in a blender or hand blender and puree for 30 seconds.
- Stick the skewer into the corn on the cob like a popsicle, carefully roll or brush a thin layer of the avocado and sour cream mixture, then sprinkle the shredded tortilla chips over the coated corn on the cob
- Arrange the corn pops upright or on the side on a plate. Drizzle the red Fresno chilli over the corn pops with a teaspoon and garnish with finely chopped coriander