Guacamole With Grilled Corn
Published Aug. 24, 2022
- Total Time
- 25 minutes, plus time for grill to heat
- Rating
- Comments
- Read comments
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Ingredients
- 2ears corn, shucked
- ½medium yellow or white onion, roughly chopped (scant 1 cup or 4 ounces)
- 1serrano or jalapeño chile, seeded and roughly chopped (more or less to taste)
- 2cups loosely packed cilantro leaves and fine stems, roughly chopped, plus more for garnish
- 1teaspoon kosher salt, plus more to taste
- 4medium or 3 large avocados
- 1tablespoon freshly squeezed lime juice, plus more to taste
- 4ounces crumbled Cotija (scant 1 cup)
- Tortilla chips, for serving
Nutritional analysis per serving (10 servings)
254 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 5 grams protein; 350 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a coal or gas grill so it’s at high heat. Add the corn and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 15 minutes. When corn is cool enough to handle, hold one ear upright in a large bowl and, using a sharp knife, cut off the kernels. Discard the cob, then repeat with the other ear. Let cool completely before adding to the finished guacamole.
- Step 2
Meanwhile, in a large granite mortar and pestle or molcajete (see Tip), combine the onion, chile, cilantro and salt. Pound into a rough paste, 2 to 4 minutes. Transfer the paste to a large bowl.
- Step 3
Add the flesh of the avocados and the lime juice. Crush the avocados into a chunky dip using the pestle or the back of a large spoon. Once corn kernels are completely cooled, add them and the Cotija to the large bowl, reserving a little of each for garnish. Fold together the guacamole, corn and cheese, and season to taste with more salt and lime juice. Sprinkle with remaining cilantro, Cotija and corn. Serve immediately with tortilla chips. (Try to eat in one sitting. Leftover guacamole stored in the fridge turns brown quickly.)
- A granite mortar and pestle or molcajete crushes plant cells more effectively than a knife or a food processor, which, in turn, lends more flavor to the guacamole. If you don’t have a granite mortar and pestle or molcajete, combine the onion, chile, cilantro and salt in a small bowl and let rest for 10 to 15 minutes to draw out moisture. Transfer to a cutting board and chop very finely with a chef’s knife, then, using the side of the knife, smear and crush the ingredients until they form a paste. Transfer to a large bowl and continue as directed in Step 3.
- To broil, heat the broiler to high and adjust an oven rack to 4 to 6 inches below the broiler element. Place the shucked corn on a rimmed baking sheet and broil, turning occasionally, until kernels are lightly blacked in spots all over, 5 to 15 minutes.
Private Notes
Comments
Another way to "grill" (or at least brown/char) the corn is to coat the shucked ears very lightly with oil and turn them several times in a hot cast-iron skillet. Cool and scrape as directed. That's the way I do it; in a large enough skillet, I can easily do both ears (or more than two) at once. And please, do not discard the cobs! Save them to make a slightly smoky corn stock.
If it were me, I'd add some finely chopped fresh summer tomato! The combination of the grilled summer corn and summer tomatoes adds complexity. And, please, always use serrano not jalapeño!
Agreed that mortar and pestle is key for extracting flavor (same applies to pesto). Only difference that I do with guac is to add the lime juice with the onions to sort of pickle them and mellow their flavor a bit. Not sure if there is a downside to that. Adding roasted corn and cotija is fantastic.
Nope. Avo, a pinch of salt, lime juice and...should you be feeling adventurous...maybe fresh garlic...is all that's required. Anything else adds too much moisture...and preciousness. And, please, just use a fork to squish it all into the serving bowl. Your guests will remain impressed and happy.
Forgive me if someone already mentioned this: grill the avocados. Simply halve them and grill them for about 5 minutes on each side. This opens up a whole new guacamole flavor layer. ✌🏼
Leave the lime out. It helps prevent the avocado from oxidizing if you don't plan to serve it right way, but it masks the flavor of the avacado.
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