Fire Roasted Corn Guacamole with California Avocados
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
2 8-oz California Avocados, seeded, peeled, and chopped
¼ cup prepared pico de gallo (salsa fresca)
2 Tbsp lime juice
2 Tbsp chopped fresh cilantro
2 large cloves garlic, minced
1 tsp kosher salt
Cotija cheese, optional
Roast the corn and jalapeño over a gas flame or on a grill until blistered and charred on all sides. Set the corn aside to cool. Place the jalapeno in a small bowl, cover with plastic wrap, and let the steam loosen the skin. Using a paper towel, rub off the charred skins and discard. Seed and mince the jalapeno and cut the corn off the cob. Tip: wear gloves while you’re handling the jalapeño.
- 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.