Guacamole with grilled corn
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 263, total fat 20 G., saturated fats 3 G., proteins 4 G., carbohydrates 22 G., fiber 9 G., cholesterol 0 mg, sodium 434 mg, sugar 3 G.
Calories 263, total fat 20 G., saturated fats 3 G., proteins 4 G., carbohydrates 22 G., fiber 9 G., cholesterol 0 mg, sodium 434 mg, sugar 3 G.
Add grilled corn, tomatoes, and green onions to classic guacamole for a delicious smoky flavor. Fresh jalapeño and ground chipotle peppers add a pleasant kick, but if you prefer an even spicier version, you can leave the jalapeños in the seeds. Serve with tortilla chips.
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.
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:
- 1 ear of corn, husked
- Vegetable oil to grease the corn
- 3/4 teaspoon ground chipotle pepper
- 1/4 tsp ground coriander
- 1 bunch of green onions, roots trimmed
- 2 plum tomatoes
- 3 ripe avocados
- 1/4 cup coarsely chopped fresh cilantro leaves
- 2 jalapeño peppers, finely chopped (remove seeds to reduce heat)
- Juice of 1 lime
- Corn tortilla chips, for serving
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Cooking the dish according to the recipe:
- Preheat grill to medium heat.
- Lightly brush the corn with vegetable oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon chipotle powder, and 1/8 teaspoon cilantro. Grill the corn, green onions, and tomatoes until lightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool.
- Cut the avocado in half and remove the pit. Scoop the flesh into a large bowl and mash with a fork until it forms a paste with small chunks. Coarsely chop the green onions and tomatoes, and cut the kernels from the corn cob.
- Add the vegetables to the bowl along with the cilantro, jalapeño, lime juice, and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon cilantro. Stir to evenly distribute the ingredients and season with salt to taste. Serve the guacamole with tortilla chips.
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