Charred Corn Guacamole
So I was checking out at the local Piggly Wiggly when the cashier eyes my selections on the conveyer belt up and down. I guess I never really thought about it but I bet they totally make judgement based on what we buy. And I bet without even us shoppers realizing it, they can identify patterns and themes in our groceries.
This particular trip was a quick errand only purchasing necessities for the next two meals. My selections included 5 avocados, 6 ears of corn, and a bunch of cilantro. The cashier, perked up, awfully proud of herself, and asked, “Are you making SALSA!?” Was it the corn that threw her off?
Adding corn that has been broiled to a black char in spots might seem like a foolish addition to guacamole. In reality, though, it is only foolish if you shun this recipe. The sweet corn popping in your mouth is so delicious with the smooth lime-y, cilantro-y, avocado.
I took this to a cookout thinking it would be a crowd pleaser. Little did I know the host didn’t love guacamole. Honestly, though, she tried one bite of this and was hooked. So get to the store and buy some avocados and make some SALSA! I mean…guacamole!
Charred Corn Guacamole (adapted from Bobby Flay via Smells Like Home)
- 3 ears corn, silk removed with the husks remaining
- Kosher salt and freshly ground black pepper
- 1 tablespoons canola oil
- 3 ripe avocados, peeled, pitted and diced
- ½ small red onion, finely diced (about ¼ cup)
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- Preheat the broiler to medium-high heat. Drizzle the corn ears with the oil and then sprinkle with salt and pepper. Place under the broiler for 5-7 minutes, rotating as necessary to blacken (but not burn) the corn.
- Remove the corn from the broiler and stand the corn upright in a shallow bowl. With a sharp knife, slice downwards on the sides of the corn to remove the kernels from the ear, allowing the corn to drop into the bowl.
- Smash the avocado lightly in a large bowl. Stir in the peppers, onions, lime juice, cilantro, and corn. Season with salt and pepper. Serve with tortilla chips.