Charred Corn Guacamole with Corn Chips

Name: Charred Corn Guacamole with Corn Chips
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 ripe avocados, peeled, pitted and diced; 4 Tbsps canola oil; 59 milliliters chopped cilantro leaves; 4 servings Blue, yellow and white corn chips, as accompaniment; 4 ears corn; 1 lime, juiced; 4 servings Kosher salt; 1 small red onion finely diced; 4 servings Salt and freshly ground black pepper; 1 serrano chile, finely diced

Charred Corn Guacamole with Corn Chips requires about 50 minutes from start to finish. This recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 607 calories, 8g of protein, and 47g of fat per serving. This recipe serves 4. It works well as a hor d'oeuvre. This recipe from Foodnetwork requires kosher salt, juice of lime, cilantro leaves, and salt and pepper. If you like this recipe, you might also like recipes such as Charred Corn Guacamole with Corn Chips, Charred Corn Guacamole, and Charred Corn Guacamole.

Instructions

Heat the grill to high.

Equipment you will use

Grill

Remove the husks from the grilled corn and discard.

Ingredients you will need

Corn

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.

Ingredients you will need

Salt And Pepper

Corn On The Cob

Canola Oil

Equipment you will use

Grill

Remove the kernels from the ears.

Place the avocado in a medium bowl and mash slightly with a fork.

Ingredients you will need

Avocado

Equipment you will use

Bowl

Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Onion

Corn

Cooking Oil

Serve with fried corn chips or warm flour tortillas.

Ingredients you will need

Flour Tortilla

Corn Chips

Heat the grill to medium.

Equipment you will use

Grill

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.

Ingredients you will need

Corn On The Cob

Base

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Kitchen Twine

Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Ingredients you will need

Corn On The Cob

Water

Salt

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Bowl

Remove corn from water and shake off excess.

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Shake

Water

Corn

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.

Ingredients you will need

Corn

Equipment you will use

Grill

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.

Ingredients you will need

Corn

Equipment you will use

Frying Pan

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.

Ingredients you will need

Corn

Equipment you will use

Knife

Equipment

Ingredients

Servings:

ripe avocados, peeled, pitted and diced 4Tbsps

canola oil 59milliliters

chopped cilantro leaves 4servings

Blue, yellow and white corn chips, as accompaniment 4

ears corn 1

lime, juiced 4servings

Kosher salt 1small

red onion finely diced 4servings

Salt and freshly ground black pepper 1

serrano chile, finely diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Guacamole can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Fess Parker Santa Rita Hills Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Fess Parker Santa Rita Hills Pinot Noir

Aromas of black cherry, forest floor, lavendar, raspberry, graham cracker, rose petal, and vanilla. Flavors of bing cherry, red currant, cranberry, earth, cacao, mineral.