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Charred Corn Guacamole

Sweet and smoky corn is the star ingredient in this charred corn guacamole recipe. You will love the bold and fresh flavors!

Charred Corn Guacamole

It’s summer!  Like for real.  Yesterday was officially the first day of Summer 2015 (although here in Texas it’s felt like summer for a while now).  And something about summertime just screams Mexican food.  Maybe it’s the bright colors, the fresh and crisp flavors, or maybe just the fact that I live in Texas and have great memories of sitting out in the sun and drinking iced tea while snacking on chips and guacamole and salsa.  Heaven.

This charred corn guacamole is the epitome of bold and fresh Southwestern flavors.  I saw the recipe in Food Network Magazine and knew I had to make it.  Pronto.  Also it’s a Bobby Flay recipe, who happens to be my Grandma’s favorite chef of all time. Like so much so that a few years ago we went all the way to Cleveland, Ohio to meet him in person.  See, aren’t they cute? Grandma Edith and Bobby.  And now you see where I get my food obsession from?  All the women in my family love to cook.  I guess the baking apple doesn’t fall far from the tree.

Bobby’s recipe calls for grilling the corn (he is the Grill Master after all), but I chose to stay inside and char the corn in the comfort of my own kitchen.  Like I said, it’s hot outside.  But don’t worry, there’s no flavor lost here.  The corn adds both a sweet and smoky flavor to the guacamole that really is something special.  It’s crunchy, fresh, full of charred goodness, and the perfect accompaniment to a beautifully rich and creamy avocado.

The red onion really brightens it all up without being too overpowering (like red onion seems to be guilty of sometimes).  And speaking of bright and fresh flavors, I love the addition of cilantro.  I happen to be a huge cilantro fan, but I know not everybody out there is.  If you don’t like it, feel free to just leave it out.  But if you like it at all you are really going to enjoy the flavor it adds to this recipe.

Quick tip:  Instead of constantly keeping fresh cilantro on hand, I use Dorot frozen chopped cilantro cubes.  Each cube is 1 tsp, and you just add the cubes right into your recipe!  I don’t work for Dorot or get any personal benefit if you use their products.  Just sharing a product I use and love!

Put together the charred corn, smooth avocado, bright onion, and fresh cilantro, and you have yourself one ultra flavor-packed dip.  Grab your favorite salty tortilla chips and enjoy the flavors of summer.

Charred Corn Guacamole
Recipe type: Pareve
Serves: 4
  • 2 ears corn
  • 2 Tbsp olive oil
  • ½ small jalapeno (more or less to taste)
  • ¼ cup diced red onion
  • 2 tsp fresh cilantro
  • 2 ripe avocados
  • 1 Tbsp lime juice
  • ½ tsp salt, plus more to taste
  1. Prepare the fresh corn for charring by peeling back and removing the husks and silk. Rub each with 1 Tbsp of olive oil and sprinkle with salt.
  2. Heat a large frying pan over high heat. When the pan is hot, place your corn directly on the pan and cook for around 8 minutes total, turning every couple of minutes with tongs to develop a nice char on all sides. Remove from heat.
  3. While the corn is cooling, prepare the rest of your ingredients. Remove the seeds from the jalapeno with a spoon or knife and chop very small, making sure to avoid touching your eyes with the jalapeno oil on your hands. Dice the red onion (I like a very small dice to avoid overpowering bites of raw onion), and roughly chop the cilantro. Scoop the flesh of the avocado into a medium bowl and mash with a fork a few times. Immediately toss the avocado with 1 Tbsp of lime juice to stop the avocado from turning brown.
  4. Remove the perfectly charred corn kernels from the cob by standing up the cob in a large bowl and running a sharp knife down each side. Add the kernels to the avocado, along with the red onion, cilantro, and ½ tsp of salt. Mix all ingredients together, continuing to mash up the avocado. Add the jalapeno, adjusting the heat level to your preference by adding more or less. I always start by adding half of the amount called for because the heat level of each jalapeno pepper varies, and then add more little by little until it's the perfect amount of heat. Add more salt to taste. Enjoy!

Another recipe using avocados:

Strawberry Avocado Salad with Sweet Lemon Vinaigrette– Nothing says summer like a fresh and fruity salad recipe. And this strawberry avocado salad with sweet lemon vinaigrette is filled with summertime goodies.

Strawberry Avocado Salad with Sweet Lemon Vinaigrette

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