Fire Roasted Corn Guacamole with California Avocados
September 13, 2018
California Avocados travel from tree to table in just a few days, so we get them when they’re at the peak of ripeness — and they make incredible guacamole. In this recipe, they’re combined with fire-roasted sweet corn, pico de gallo, and Mexican cheese to create a dip that’s smoky sweet, subtly salty, a little creamy, a little crisp, and very chunky.
Our tip: Serve this guacamole with a thicker, crunchy tortilla chip and a Lagunitas IPA — a beer with just the right amount of malty richness and fruity hops to complement this flavorful dip.
- 1 ear fresh sweet corn, roasted and cut off the cob
- 1 jalapeño, seeded and minced
- 2 8-oz California Avocados, seeded, peeled, and chopped
- ¼ cup prepared pico de gallo (salsa fresca)
- 2 Tbsp lime juice
- 2 Tbsp fresh cilantro, chopped
- 2 large cloves garlic, minced
- 1 tsp kosher salt
- Black pepper
- Cotija cheese, optional
- Roast the corn and jalapeño over a gas flame or on a grill until blistered and charred on all sides. Set aside to cool, and then cut the corn off the cob and seed and mince the jalapeño. Tip: Wear gloves while you’re handling the jalapeño — otherwise, the peppers can burn your fingers for days!
- Mix together the avocados and pico de gallo, and then add the jalapeño, fresh lime juice, cilantro, roasted corn, garlic, and kosher salt. Add pepper to taste.
- Garnish with Cotija cheese and serve immediately.
Recipe source: California Avocados.