Guacamole with Grilled Corn
Add grilled corn to classic guacamole, and give it a kick with jalapenos and chile powder. Dovetailing Tip: Use the ear of corn you grilled on day 2 in today’s guacamole recipe.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 75
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 75
1 ear corn shucked
vegetable oil for brushing the corn
salt
3/4 teaspoon chipotle chile powder
1/4 teaspoon ground coriander
1 bunch scallions trimmed
2 plum tomatoes
3 ripe avocados
1/4 cup coarsely chopped fresh cilantro
2 jalapenos finely chopped (remove seeds for less heat)
juice of 1 lime
corn tortilla chips for serving
Directions:
Prepare a grill for medium heat. Lightly brush the corn with oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon of the chipotle powder and 1/8 teaspoon of the coriander. Grill the corn, scallions and tomatoes until the vegetables are all slightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool.
Halve and pit the avocados. Scoop out the insides, put in a large bowl and mash with a fork until slightly chunky. Coarsely chop the scallions and tomatoes and cut the kernels off the corn cob. Add the vegetables to the bowl along with the cilantro, jalapeno, lime juice and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon coriander. Stir to combine and season with salt. Serve with tortilla chips.
Source: foodnetwork.com
Halve and pit the avocados. Scoop out the insides, put in a large bowl and mash with a fork until slightly chunky. Coarsely chop the scallions and tomatoes and cut the kernels off the corn cob. Add the vegetables to the bowl along with the cilantro, jalapeno, lime juice and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon coriander. Stir to combine and season with salt. Serve with tortilla chips.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
