A knock-off of Chili's Fire-Roasted Corn Guacamole, using avocados from Mexico and fresh corn fire-roasted on my gas stove.
Ingredients
5 ripe avocados
2-3 ears of fresh corn, fire-roasted on a grill or your gas stovetop
juice of 1 lime
¾ cup pico de gallo
2-3 cloves of garlic, to taste
1 jalapeño pepper, seeded and finely diced
¼ tsp. ground cumin
½ tsp. Kosher salt
fresh cilantro, to taste
Instructions
Soak 2-3 ears of corn, in husk, overnight in water.
Shuck them (remove the husk) and then roast them over a grill or the burners of your gas stovetop.
Remove the kernels from the cob with a knife or other kitchen gadget and put them in a medium bowl.
Halve the avocados, and then use a knife to cut the inside into smaller pieces, which you'll scoop out of the peel and add to the corn.
Add the pico de gallo, garlic, jalapeño pepper, cumin, salt, cilantro, and lime juice. To juice the lime, cut it in half across the middle (not top to bottom), poke the inside with a fork to release the juice, and then squeeze juice into the bowl.
Stir together and eat with tortilla chips. Refrigerate leftovers.
Recipe by Dawn Camp at https://dawncamp.com/2013/05/fire-roasted-corn-guacamole-and-a-giveaway/