Roasted Corn Guacamole Recipes

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.

ROASTED CORN GUACAMOLE DIP

Steps:

• Mix corn and oil, pepper to taste, and bake at 400 degrees for 15 mins
• Mix the roasted corn together with all the other ingredients!
• Serve with tortilla chips.

CORN AND BLACK BEAN GUACAMOLE

Steps:

• Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl.
• Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.

FRESH CORN SOUP TOPPED WITH ROASTED CORN GUACAMOLE

Steps:

• Roast the Corn for the Guacamole
• Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
• Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
• Prepare the Corn for the Soup
• Put the kernels (fresh or frozen and defrosted) in a blender.
• Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)
• Simmer the Soup
• Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.
• Finish the Roasted Corn Guacamole
• In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.
• Serve and Garnish
• Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

CHILI'S FIRE-ROASTED CORN GUACAMOLE RECIPE

Steps:

• In a deep fryer or on the stovetop in a large pot or Dutch oven, heat oil to 350°F.
• Preheat grill to hot fire.
• Husk and wash corn.
• When oil is hot deep fry corn for 1 minute. Remove and set aside.
• Place jalapeños in hot oil and deep fry for 1 minute. Remove.
• Place corn and jalapenos on grill. Cook, turning, until lightly blackened evenly on all sides. Alternately, blacken under the broiler, turning frequently. Remove from grill (or oven) and allow to cool enough to touch.
• Remove corn kernels from cob. Measure out 1 cup of kernels. Set aside.
• Remove stem from jalapeño. Finely chop. Set aside.
• When Ready to Enjoy Guacamole
• Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
• Pull the two halves of the avocado apart and remove the pit with a spoon.
• Use the spoon to scoop the avocado out of the skin. (Some people like to score the avocado with a knife before scooping.) Make sure to gently scrap the skin to get the dark, creamy "good stuff."
• Place 2/3 to 3/4 of the softest avocados in a mixing bowl. Using a fork, roughly mash them.
• Place the remaining firmest avocados on a cutting board or plate and chop into 1/4 to 1/2-inch pieces. Add these to the mashed avocado in the bowl and mix well.
• Add pico de gallo, roasted corn kernels, roasted jalapeños, lime juice, cilantro and salt.
• Sprinkle with cotija cheese.
• Serve immediately with tortilla chips and salsa.

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.

GUACAMOLE WITH CORN

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.