Guacamole with roasted corn and corn chips

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 278, total fat 19 G., saturated fats 2 G., proteins 5 G., carbohydrates 28 G., fiber 8 G., cholesterol 0 mg, sodium 473 mg, sugar 7 G.

Guacamole with grilled corn can be served as an appetizer at a grill party while the meat cooks. Grill the corn until it's blackened, which infuses its flavor with a rich, smoky hint—just the thing to infuse guacamole with the aroma of summer. Add the kernels to a fork-mashed avocado along with chopped red onion and chili pepper, and serve with colorful corn chips. The recipe includes detailed instructions on how to grill perfect corn and how to properly cut the kernels from the cob.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Guacamole

4 ears of grilled corn, recipe below
4 tbsp. l. rapeseed oil (canola)
3 ripe avocados, peeled and diced
1 serrano pepper, finely diced
1 small red onion, finely diced
Juice of 1 lime
1/4 cup chopped cilantro leaves
Blue, yellow, and white corn chips, on the side

Perfect grilled corn

4 ears of corn

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, Avocado, serrano pepper, lime juice, corn chips, guacamole sauce, cilantro

Cooking the dish according to the recipe:

Heat grill to high heat.
Remove the husks from the roasted corn and discard. Brush the corn cobs with 2 tablespoons of canola oil and season with salt and pepper. Grill the cobs until golden brown on all sides, about 5 minutes. Cut the kernels off the cobs.

Place the avocado in a medium bowl and lightly mash with a fork. Add the corn, serrano pepper, onion, lime juice, remaining 2 tablespoons oil, cilantro, salt, and black pepper and toss gently to evenly distribute the ingredients.
Serve the dip with corn chips or warm wheat tortillas.

Perfect grilled corn

Bend the corn husks back. Remove the hairs from each ear. Reinsert the ears into the husks and tie with kitchen twine. Place the ears in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Preheat grill to medium-high heat.

Remove the corn from the water and shake it dry. Place the cobs on the grill, close the grill, and grill for 15-20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a knife. Remove the husks and eat the corn straight from the cob, or cut off the kernels.
How to cut corn kernels from the cob

To cut kernels from cobs of raw or cooked corn, stand the cob upright on its wide end in a large saucepan, holding the tip with your fingers. Use a sharp knife to cut the kernels off the cob without cutting it. Run the blunt side of the knife across the cob to squeeze out any remaining corn and liquid.