Guacamole With Corn And Chipotle Food

ALMOST-FAMOUS GUACAMOLE

Almost-Famous Guacamole image

We think we've cracked the code to Chipotle's famous guacamole. The secret--using equal parts fresh lemon and lime juice - adds just enough brightness and tang. If you're feeling fancy, go all out and add a couple tablespoons of diced tomatoes.

Provided by Food Network Kitchen

Time 15m

Yield 6 servings (about 2 cups)

Number Of Ingredients 7

Ingredients

3 ripe avocados
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Kosher salt
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
1 to 2 teaspoons finely chopped seeded jalapeno (see Cook's Note)

Steps:

Mash together the avocado, lemon juice, lime juice and 1 1/2 teaspoons salt in a mixing bowl until creamy. Fold in the cilantro, red onion and jalapeno with a spoon or spatula. Adjust the salt if needed.
The guacamole can be made up to 2 hours in advance. Store in an airtight container and smooth a sheet of plastic wrap on the surface without any air pockets. Refrigerate until ready to serve.

GUACAMOLE WITH GRILLED CORN

Guacamole with Grilled Corn image

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

Ingredients

1 ear corn, shucked
Vegetable oil, for brushing the corn
Kosher 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 leaves
2 jalapenos, finely chopped (remove seeds for less heat)
Juice of 1 lime
Corn tortilla chips, for serving

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.

GUACAMOLE WITH CORN

Guacamole with Corn image

This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]

Provided by Ana Maria Gonzalez

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 20m

Yield 12

Number Of Ingredients 9

Ingredients

3 large avocados - peeled, pitted, and mashed
1 lime, juiced
salt to taste
1 large plum tomato, seeded and chopped
½ white onion, chopped
1 serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 (8.75 ounce) can whole kernel corn, drained and rinsed

Steps:

Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 11.2 g, Fat 11.8 g, Fiber 5.5 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.6 mg, Sugar 1.5 g

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