These simple corn pops from New Jersey’s top chefs will be your new favorite side dish. Try the recipe

So you like corn. But at this point of the year, you’re probably fed up with regular old corn on the cob. Breathe new life into this hot weather classic with this fun and quick popcorn recipe by Chef Michael Scipione, owner and executive chef of Sano by Michael Scipione in Mount Laurel, NJ.

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“This is a great summer recipe with ingredients ready to use all year round so the sweet corn is in season, the avocados are at their peak and this dish is easy and affordable,” says Scipione. I’m talking to FOX News. With a nice crunch of tortilla chips, fresh cilantro and a hint of chili pepper, these corn pops take hours to make and taste like a cooking school diploma.

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Instead of tortilla chips, Scipione states that crispy fried pork skins and crushed roasted pistachios also work well. “You can also add chipotle pepper to the cream,” he says, and the dish pairs well with black bean dips, pineapple, or tomato salsa. Now when you’re hungry let’s play food and corn.

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Michael Sipione’s Avocado Cream Corn Pops

For 4 to 6 people

Preparation time: 15-20 minutes

Equipment:

• 1 cup sour cream
• 1 ripe avocado
• Lime enthusiasm
• A small lime juice (1/2 lime juice for a large lime)
• The taste of salt and pepper
• 2 cups crushed tortilla chips
• 1/2 teaspoon smoked paprika
• 4 ears of corn
• 8 ounces of Mexican cream
• Two red fresno peppers
• finely chopped cilantro 1/4 cup
• 12 6-inch skewers

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direction:

1. Add 1 cup sour cream, 1 cup lime, 1 cup lime, 1 cup avocado, salt and pepper to a bowl and taste. Mash with a fork until there are no more lumps and leave or place in the refrigerator.
2. Then toast the corn on each side for about 1 minute until lightly browned, remove from heat, cut into 2 inch slices and place on a plate. You can also boil the corn if you want.
3. In a separate bowl, toss the corn tortillas with 1/2 teaspoon of the smoked paprika and mash.
4. In a blender or immersion blender, add the Mexican cream and two diced red Frezno peppers and puree for 30 seconds.
5. Put the skewers in a piece of corn like a popsicle, gently roll or brush a thin layer of avocado sour cream mixture, then sprinkle crushed tortilla chips over the coated corn bump.
6. Place or side by side the corn pops on the plate. Using a teaspoon, sprinkle red Frezno pepper on the corn pop and garnish with finely chopped cilantro.