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
Total Time: 5 min
Ingredients1 ear fresh sweet corn 1 jalapeño 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. lime juice 2 Tbsp. fresh cilantro, chopped 2 large cloves garlic, minced 1 tsp. kosher salt As needed Black pepper, to taste Optional - Cotija cheese for garnish
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados