1 jalapeno pepper 1/2 teaspoon lime juice 1/2 cup avocado 2 garlic cloves, peeled 1/4 teaspoon ground coriander 1 Tablespoon vegetable oil 1 Tablespoon unsalted butter 4 ears corn, kernels cut from cob 1/4 cup parmesan cheese
Place jalapeno pepper on a baking sheet under broiler and broil on all sides until blackened. Remove from oven and place in a small bowl and cover with plastic wrap for 15 minutes. Remove skin and seeds.
In a small bowl combine and mash avocado with lime juice.
Place the jalapeno pepper, garlic and coriander in a blender and blend until pureed. Add to mashed avocado and mix well.
Heat a large heavy skillet over medium heat and add oil and butter. When butter has melted, add corn and saute until corn is cooked through, about 5 minutes. Add avocado mixture and parmesan cheese. Toss to coat and blend. Serve immediately.