2014 All-American Recipe Contest Grand Prize Winner in the Guacamole, Salsas and Dips category. The author notes, “This just may be the most awesome Fire Roasted Corn Guacamole that I have ever had! Really. Complicated? Nahhhh! It took me maybe 10 – 15 minutes to roast, chop, dice, grind and mix this lovely dip. These ingredients are to make just a small batch (gotta have portion control around here)…but for more than a few people, I would consider doubling it.”
Fire Roasted Corn Guacamole
|1||ear fresh sweet corn|
|2||ripe, Fresh California Avocados, seeded and peeled|
|1/4||cup||prepared pico de gallo (I just grabbed a fresh carton in the produce section)|
|2||Tbsp.||fresh cilantro, chopped|
|2||large cloves garlic, minced|
|As needed||Black pepper, to taste|
|Optional - Cotija cheese for garnish|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Roast the corn and jalapeño 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 then mix in the pico de gallo.
- Seed and mince the roasted jalapeño. Add the jalapeño, fresh lime juice, cilantro, roasted corn, garlic, kosher salt and pepper to the avocado mixture. Adjust seasonings and serve.
Serving Suggestion: Garnish with Cotija cheese if desired.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.