Grilled Corn Guacamole (Pioneer Woman) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I love trying new variations for guacamole, and this sure is delicious with my Baked Corn chips. Who knew corn would be such a terrific ingredient. This doesn't last long. Recipe courtesy of The Pioneer Woman Cooks: Food From My Frontier. Ingredients:
3 ears sweet corn |
6 avocados |
1/3 cup onion, finely diced |
2 garlic cloves, finely minced |
1 large tomato, diced |
2 tablespoons jalapenos, fresh and diced |
1/2 teaspoon kosher salt |
1/4 teaspoon ground cumin |
1 lime (juice) |
1/2 cup cilantro leaf |
tortilla chips, for serving |
Directions:
1. Begin by grilling the ears of corn until the kernels start to turn golden brown.
2. Let the corn cool slightly, then use a very sharp knife to shave the kernels off the cob.
3. Slice the avocados in half and remove the pits.
4. Use a knife to cut each half into a dice. Then use a spoon to scoop the pieces into a bowl.
5. Add the corn, onion, garlic, tomato, and jalapeno.
6. Then add the salt, cumin, and lime juice.
7. Stir everything together until it's combined.
8. Then stir in the cilantro at the end.
9. Taste the guacamole to make sure the seasonings are right.
10. Serve with tortilla chips.
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