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Peppadew® Peppers Recipe

Spicy Corn & Avocado Mayo Recipe with PEPPADEW® Peppers


Avocado Mayo
6 ears of fresh corn on the cob, (7 cups) shucked and kernels removed
1 ripe Haas avocado
1 tsp chipotle chili powder
1 Tbs. lemon juice
½ tsp. kosher salt
½ tsp. kosher or sea salt
1 Tbsp. refined coconut oil or olive oil
2 Tbs. olive oil
1 cup PEPPADEW® Mild Whole Peppers, rinsed and diced
1/4 cup cilantro, chopped
2 scallions, greens only, chopped
¼ cup crumbled Feta

Additional Info
  • Serves 2-4


Preheat oven to 450 degrees. Remove corn kernels by standing cob on its wider end and running a sharp knife from top to bottom along the core to remove kernels in a slow even stroke. Toss corn with 1 tsp chile powder (or ½ tsp if prefer a less spicy dish) salt, and Olive Oil or Refined Coconut Oil and spread out in single layer on a large cookie sheet. Roast in oven for 15 minutes, stirring at the halfway point, until golden brown. Let cool. While corn is roasting, cut up PEPPADEW® peppers, cilantro and scallions. Prepare Avocado mayo by scooping out avocado into food processor. Add lemon juice, salt and pulse to combine. Slowly drizzle olive oil into mixture as you blend on low until mixture is the consistency of mayonnaise. Once corn is cool enough to handle, place in large bowl and toss with peppers, cilantro, scallions. Toss to combine and then add all of the avocado mayo. Lastly add feta cheese and toss lightly to combine.

Posted by: Deborah Smith from Jersey Bites Blogs

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