GUACAMOLE WITH GRILLED CORN
Add grilled corn to classic guacamole, and give it a kick with jalapenos and chile powder.
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
CHARRED CORN GUACAMOLE WITH CORN CHIPS
Steps:
- Heat the grill to high.
- Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
- Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
- How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
GUACAMOLE WITH GRILLED CORN
This simple summer dip combines guacamole with sweet grilled corn and tangy Cotija cheese. The key to great guacamole is to pound the aromatics in a mortar and pestle or molcajete with salt, producing a guacamole with deep flavor from minimal ingredients.
Provided by J. Kenji López-Alt
Categories dips and spreads
Time 25m
Yield About 3 cups
Number Of Ingredients 9
Steps:
- Prepare a coal or gas grill so it's at high heat. Add the corn and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 15 minutes. When corn is cool enough to handle, hold one ear upright in a large bowl and, using a sharp knife, cut off the kernels. Discard the cob, then repeat with the other ear. Let cool completely before adding to the finished guacamole.
- Meanwhile, in a large granite mortar and pestle or molcajete (see Tip), combine the onion, chile, cilantro and salt. Pound into a rough paste, 2 to 4 minutes. Transfer the paste to a large bowl.
- Add the flesh of the avocados and the lime juice. Crush the avocados into a chunky dip using the pestle or the back of a large spoon. Once corn kernels are completely cooled, add them and the Cotija to the large bowl, reserving a little of each for garnish. Fold together the guacamole, corn and cheese, and season to taste with more salt and lime juice. Sprinkle with remaining cilantro, Cotija and corn. Serve immediately with tortilla chips. (Try to eat in one sitting. Leftover guacamole stored in the fridge turns brown quickly.)
ROASTED CORN GUACAMOLE
Steps:
- Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.
FIRE ROASTED GRILLED CORN GUCAMOLE
I started my just buying ripe avocados..the best kind,,, using them on sandwichs ans some salad,,My daughter loves them as much as I do... just the avocados became boring, so I went to work to come up with a receipe that I could use on almost anything and the rest is history... I hope you enjoy it as much as my family and friends do..so here goes...oh , by the way you can make as much or as little of this as you like ..I always make alot. i send some home with everybody.. jar with screw top, rope or ribbon around lid and a tag from my kitchen..
Provided by Eileen Kaiser @Eileen_Kaiser
Categories Breakfast Casseroles
Number Of Ingredients 6
Steps:
- take ripe avocados ..peel and mash.. a few small lumps of avoccado is best..Jalapenos... wash slice in half ..deseed and cut out ribs on the inside of pepper.. chop very finely..red onion.. peel and chop finely.. tomatoes deseed chop finely..
- ears of corn ,, roast on gill untill slightly charred ,,cooked thur but not burnt.. or if you have to canned corn drained well olive oil in pan not too much roast corn kernels,, with ears of corn cool and take off cob..salt and pepper to taste...
- p.ut. mashed avocados in large mixing bowl, then add all the other ingredents mix well.. eat with cips ans salsa sour cream if you would spread on crackers.. great on almost any salad or sandwich. great spred for any kind of meat or seafood, also great with eggs,, so simple but do awesome.. i hope you enjoy it.. i think you will..
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