Grilled Avocado Guacamole
- PREP 7min
- COOK 15min
- TOTAL 22min
Guacamole featuring grilled avocados, corn, and jalapeños is a must-try, especially if you already love traditional guacamole. To tailor the heat level to your taste preferences, here’s a handy tip: If you enjoy a fiery kick in your guacamole, include the entire pepper as instructed, along with some of the membrane and seeds. For medium to mild guacamole, remove the pepper’s membrane and seeds, and use only about half of the remaining pepper.
You Will Need
2 medium ripe avocados, halved with pits removed
2 medium ears corn, husked
1 onion slice, about 1/2-inch thick
1 jalapeño pepper
1 cup chopped tomatoes (1 large or 2 medium)
1 clove garlic, finely minced
1/4 cup fresh cilantro leaves, chopped
1/2 teaspoon kosher salt
1 to 2 limes
Directions
Grill Vegetables
Prepare the grill by preheating it to medium-high heat, ensuring that the grill rack is positioned about 4 inches away from the fire. Alternatively, if using an indoor grill or grill pan, heat it to medium-high heat.
Place the avocado halves, cut side down, along with the corn, onion slice, and jalapeño, onto the grill. Allow them to cook until the avocados and vegetables start to char, which usually takes about 5 minutes.
Once the underside of the avocados is blistered, carefully transfer them to a bowl and set them aside. Continue grilling the corn, onion, and jalapeño, turning them until all sides are slightly blackened. Once done, transfer them to a cutting board.
To Finish
Remove corn kernels by standing the grilled corn cob upright. Hold the cob steady and use a sharp knife to make long downward strokes against the cob, separating the kernels from the cob. (It can be helpful to place a dishtowel between the cob and work surface to prevent slipping).
Chop the grilled onion. Remove the seeds and membrane from the grilled jalapeño, then finely mince it. Note: The seeds and membrane contain the most heat. For medium-hot guacamole, discard the seeds and membrane. If you prefer spicier guacamole, save some seeds and membrane to add later.
Transfer the grilled avocado flesh to a bowl. Toss in the corn kernels, chopped onion, all or some of the jalapeño pepper, depending on your desired level of spiciness, diced tomatoes, minced garlic, chopped cilantro, and salt.
Squeeze the juice of one lime on top, and then use a fork to gently mash and mix the guacamole to your preferred texture. Taste and adjust with more lime juice or salt as needed
Adam and Joanne's Tips
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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