Grilled Corn Guacamole

Ingredients

• 4 ears fresh corn, husks removed
• 1 medium red onion, cut crosswise into ½-inch-thick slices (about 1 cup)
• 2 medium jalapeño chiles
• 1 ½ Tbsp. olive oil
• 3 medium avocados, cut into small cubes (about 3 cups)
• ¼ cup fresh lime juice (from 2 limes), divided
• 2 tsp. kosher salt, divided
• ¼ cup chopped fresh cilantro, plus more for garnish
• 1 oz. crumbled queso fresco (fresh Mexican cheese, about ¼ cup)

Instructions

1. 1Heat the grill to high, between 450°F and 500°F. Coat the corn, red onion slices, and jalapenos with olive oil on a baking sheet.
2. 2Arrange the oiled vegetables directly on the grill grates. Cook uncovered for 8 to 10 minutes, turning them occasionally until they are charred all over. Take them off the heat and let them cool for 10 minutes.
3. 3Put the cubed avocados, 2 tablespoons of lime juice, and 1 teaspoon of kosher salt into a medium bowl. Mash the mixture with a fork until it is mostly smooth but still retains some chunks, then set it aside.
4. 4Slice the kernels off the cooled corn cobs into a medium bowl and throw away the cobs. Chop the grilled onion and jalapenos into coarse pieces, removing the jalapeno seeds if you prefer less heat, and mix them into the corn.
5. 5Mix the chopped cilantro, the remaining 2 tablespoons of lime juice, and the remaining 1 teaspoon of salt into the corn bowl. Take 1 cup of this grilled corn mixture and fold it into the mashed avocados. Move the finished guacamole into a serving bowl.
6. 6Spoon the rest of the grilled corn mixture over the top of the guacamole. Scatter the crumbled queso fresco evenly across the surface. Finish with a little more fresh cilantro and serve immediately with tortilla chips.

Fast Categories