Charred Corn Guacamole Recipe

Name: Charred Corn Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn; 2 tbsp vegetable oil; 1 red onion, finely diced; 1 juice of 1 lime; 1/4 cup chopped cilantro leaves; 1 salt to taste; 1 pepper to taste; 1 serrano chile, finely chopped; 2 ripe avocados, peeled, pitted, and diced; 1 blue, yellow, or white tortilla chips for dipping

Servings: persons

2 ears corn
2 tbsp vegetable oil
1 red onion, finely diced
1 juice of 1 lime
1/4 cup chopped cilantro leaves
1 salt to taste
1 pepper to taste
1 serrano chile, finely chopped
2 ripe avocados, peeled, pitted, and diced
1 blue, yellow, or white tortilla chips for dipping

1
Preheat the grill.
2
Remove the outer husk from the corn and loosen the silks without removing.
3
Dunk ears into water and then place them directly onto a hot grill for 15 minutes, turning occasionally.
4
Remove from grill.
5
Remove remaining husks and silks and cut the kernels off the cob.
6
In a bowl, combine corn, oil, avocados, serrano chile, onion, lime juice, and cilantro.
7
Season with salt and pepper to taste and serve with tortilla chips.
8
*Dunk the corn in water before putting it on the grill to make sure that the husk and silks don't burn while the corn steams.
9
*
10
**The corn is done when you start to see the outline of the kernels showing through the husk.
11
**
12
***This recipe brought to you courtesy of Iron Chef Bobby Flay of Food Network.
13
***

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ears corn, 2 tbsp vegetable oil, 1 red onion, finely diced, 1 juice of 1 lime, and more.

Yes, Charred Corn Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Corn Guacamole

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