Monday, January 9, 2012

Fire Roasted Corn Guacamole

This just may be the most awesome Fire Roasted Corn Guacamole that I have ever had!  Really.  I had some at Chili's, and it was really, really good - which prompted me to make this.... but since I am not making this for the "masses," I had more freedom to add bigger, bolder flavors.  

Complicated?  Nahhhh!  It took me maybe 10 minutes to roast, chop, dice, grind and mix this lovely dip.  Now... don't we have a football game to watch?!  Where are those chips?

Here is a video tutorial:
                  Click for Printable Recipe
Ingredients:
*These are ingredients are to make just a small batch (gotta have portion control around here)... but for more than 2 people, I would consider doubling it.
  • 2 ripe California avocados, removed from peel
  • 1/4 cup prepared pico de gallo (I just grabbed a fresh carton in the produce section)
  • 1 ear of fresh sweet corn
  • 1 jalapeno
  • 2 Tbsp lime juice (1 large lime)
  • 2 Tbsp fresh cilantro, chopped
  • 2 large cloves of garlic, minced
  • 1 tsp kosher salt
  • black pepper to taste
  • optional - cotija cheese for garnish

Step-by-Step:
Roast the corn and jalapeno over fire (either on a gas stove or on a grill) until blistered and charred on all sides. (Not burned, please)  After cooling for a few minutes, cut the corn off of the cob.
fire roasted the corn

char and blister your jalapeno

Chop the avocados, or grind.  I'm using my stone molcajete from Mexico to grind my.  We're going authentic here! Then mix in the pico de gallo.  Yes, I was doing it, but then decided against it.  You don't really want this ground up. It's better for this to be left chunky.

1/4 cup prepared pico de gallo
mix with the avocado, but leave chunky

Seed and mince the roasted jalapeno. Add the jalapeno, fresh lime juice, kosher salt, cilantro, the roasted corn, minced garlic, and pepper.  Did I forget anything?

minced, seeded roasted jalapeno
juice from 1 large fresh lime (about 2 Tbsp)
1 tsp kosher salt

2 Tbsp chopped cilantro
1 ear of corn - roasted and cut off the cob

2 cloves minced garlic
black pepper to taste

Adjust seasonings and serve with a huge pile of tortilla chips and your beverage of choice.. preferably a cold one with a lime shoved down into it!

Smooth and creamy avocado, big bright cilantro, roasted jalapeno, garlic, zesty lime, fresh pico de gallo, and sweet crispy fire roasted corn.  Can you taste it yet?    Absolutely fabulous!

Method:

Roast the corn and jalapeno over fire (either on a gas stove or on a grill) until blistered and charred on all sides. (Not burned, please)  After cooling for a few minutes, cut the corn off of the cob.

Chop the avocados, or grind, then mix in the pico de gallo.  Seed and mince the roasted jalapeno. Add the jalapeno, fresh lime juice, kosher salt, cilantro, the roasted corn, minced garlic, and pepper. Adjust seasonings and serve.

Order the Menu Musings Cookbook!
 
Looking for more fabulous recipes?
Please visit my Recipe Index for more Tex-Mex/Mexican foods as well as others from around the world to cook for your family.  Here are a few to get you started:
Easy Beefy Enchiladas 

3 comments:

  1. This going on my MUDT TRY list! I love the idea of roasted corn to "kick up" this guacamole to another notch!!! I bet it's super delicious.

    ReplyDelete
  2. This is brilliant! Roasted corn in guacamole!

    ReplyDelete

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