📖 Instructions

1. First, let’s get that corn grilling! Preheat your grill to medium-high heat. If you're using fresh corn on the cob, shuck it and remove the silks. Brush the corn with a little olive oil and season lightly with salt and pepper. Grill, turning occasionally, until the kernels are tender and slightly charred—about 8-10 minutes. Let it cool slightly, then cut the kernels off the cob.
2. Next up, prep your avocado. Slice a ripe avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash it gently with a fork – we want some texture, not a puree. Add a squeeze of lime juice to keep it from browning too quickly. Season with salt to taste.
3. Now, get your rice paper wrappers ready. Fill a shallow dish or plate with warm water. Dip each rice paper wrapper into the water for a few seconds, just until it softens. Lay it flat on a clean, damp surface. Don't over-soak them or they'll tear!
4. Time to assemble! Place a small amount of the mashed avocado in the center of each wrapper. Top with a generous spoonful of the grilled corn. If you're feeling adventurous, add some fresh herbs like cilantro or basil.
5. To roll, fold in the sides of the wrapper, then tightly roll it up from the bottom, like a burrito. Make sure to seal the edges well. If you need to, use a bit of water to help them seal.
6. Serve immediately! These are best enjoyed fresh. If you need to hold them, it's suggested to only hold them for a few minutes before serving. Garnish with some extra lime wedges or a sprinkle of chili flakes, if desired. Bon appétit!