Guacamole with grilled corn
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Nutritional value per serving:
Serving size: 1 of 8
Calories 252, total fat 18 G., saturated fats 2 G., proteins 4 G., carbohydrates 24 G., fiber 8 G., cholesterol 0 mg, sodium 402 mg, sugar 4 G.
Serving size: 1 of 8
Calories 252, total fat 18 G., saturated fats 2 G., proteins 4 G., carbohydrates 24 G., fiber 8 G., cholesterol 0 mg, sodium 402 mg, sugar 4 G.
Infuse your guacamole with a rich, summery flavor with sweet and smoky notes by adding grilled corn to mashed avocado. For this appetizer, the corn is first grilled whole in its husks, then shucked and grilled until some of the kernels turn black—they give the guacamole its wonderful flavor. For every three avocados, you'll need four ears of corn. This grilled corn guacamole can be served as a side dish to grilled meats or wrapped in pita bread and enjoyed. A perfect appetizer for a grill party!
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Recipe:
Grill the corn:
Peel back the husks from the corn cob, remove the hairs, then re-wrap the cob in husks. Soak the corn in salted water for 10 minutes. Grill until tender, then remove the husks, brush the kernels with vegetable oil, and grill until charred in spots.
Lightly mash 3 ripe avocados with a fork. Add the kernels from 4 ears of roasted corn, 2 diced and seeded serrano peppers, 1 diced red onion, the juice of 1 lime, 2 tablespoons canola oil, 1/4 cup finely chopped cilantro, and salt and pepper to taste; toss gently.
Recipes with similar ingredients: Avocado, corn, serrano pepper, red onion, lime juice, cilantro
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