Grilled Corn Guacamole

I’m ashamed that I’ve never shared our favorite guacamole recipe with you.  Like, really ashamed.  Because every time I make it, two things happen which prevent me from sharing: 1. I never measure the ingredients and 2. It never, ever lasts long enough to photograph.  Hands with chips constantly invading the guac bowl make this difficult.

But no matter, I’ve got another one to share with you today; one that we love just as much, if not more than our traditional “recipe.”  This grilled corn guacamole is something to behold.  Charred sweet summer happens pretty easily on a hot grill and after ripping the corn off the cob, you’ll toss it in with some of the usual guacamole suspects: avocado, cilantro, red onion, jalapeño, and lime juice.  Overall, it takes a little longer to make than regular gauc but the smokiness of the grilled corn with the cool avocado makes it all worth it.  Load up on avocado and corn this Memorial Day weekend because with an extra day off, you’ve got an extra day to make this dip.

Grilled Corn Guacamole

Total Time: 45 minutes

Yield: about 2 ½ cups

Ingredients

  • 4 ears corn, silk removed with the husks remaining
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 3 ripe avocados, peeled, pitted and diced
  • 1 jalapeno or serrano chile, finely diced
  • ½ small red onion, finely diced (about ¼ cup)
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Preheat the grill to medium-high heat. Fill a 13x9-inch baking dish halfway full with water and sprinkle in 1 teaspoon of salt. Immerse the corn ears in the water and add more water to cover the corn. Let the corn soak for 10 minutes while the grill heats.
  2. Shake the water off the corn and grill the corn for 15 to 20 minutes, turning every 5 minutes until the husks begin to char and the corn is just about fork tender. Remove the corn and carefully remove the husks and bottom nub (the corn will be hot.)
  3. Brush the corn with the canola oil, sprinkle with salt and pepper, and return it to the grill. Cook, turning, for about 10 minutes, until the corn begins to char in places. Remove the corn from the grill and stand the corn upright in a shallow bowl. With a sharp knife, slice downwards on the sides of the corn to remove the kernels from the ear, allowing the corn to drop into the bowl.
  4. Smash the avocado lightly in a large bowl. Stir in the peppers, onions, lime juice, cilantro, and corn. Season with salt and pepper. Serve with tortilla chips.

Source

source: adapted from Grill It! by Bobby Flay

http://www.smells-like-home.com/2013/05/grilled-corn-guacamole/

Ingredients

4 ears corn, silk removed with the husks remaining
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 ripe avocados, peeled, pitted and diced
1 jalapeño or serrano chile, finely diced
½ small red onion, finely diced (about ¼ cup)
1 lime, juiced
¼ cup fresh cilantro, chopped

Instructions

  • 01

    Preheat the grill to medium-high heat.  Fill a 13×9-inch baking dish halfway full with water and sprinkle in 1 teaspoon of salt.  Immerse the corn ears in the water and add more water to cover the corn.  Let the corn soak for 10 minutes while the grill heats.

  • 02

    Shake the water off the corn and grill the corn for 15 to 20 minutes, turning every 5 minutes until the husks begin to char and the corn is just about fork tender.  Remove the corn and carefully remove the husks and bottom nub (the corn will be hot.)

  • 03

    Brush the corn with the canola oil, sprinkle with salt and pepper, and return it to the grill.  Cook, turning, for about 10 minutes, until the corn begins to char in places.  Remove the corn from the grill and stand the corn upright in a shallow bowl.  With a sharp knife, slice downwards on the sides of the corn to remove the kernels from the ear, allowing the corn to drop into the bowl.

  • 04

    Smash the avocado lightly in a large bowl.  Stir in the peppers, onions, lime juice, cilantro, and corn.  Season with salt and pepper.  Serve with tortilla chips.

adapted from Grill It! by Bobby Flay