Charred Poblano and Corn Guacamole
Your new favorite snack! This Charred Poblano and Corn Guacamole is packed with delicious smoky, citrusy, and fresh flavors. Both corn and poblano peppers get charred on the grill, and are tossed with avocados, red onion, garlic, and cilantro. Bring this yummy guacamole to your next get together - this is one appetizer you'll be known for!
Servings: 8 servings
Ingredients
For the charred poblanos and corn:
- 2 poblano peppers,
- 3 Ears of corn silks removed, husks remaining
For the guacamole:
- 3 avocados
- 2 cloves garlic minced
- 1/4 cup red onion chopped
- 1/4 cups cilantro chopped
- 1 tsp salt
- 1 lime juiced
Instructions
For the charred poblanos and corn:
- Preheat grill to medium high heat.
- Halve poblanos , removing seeds and stems. drizzle with olive oil.
- Peel corn: remove silks, but keep husks. You'll re-wrap the corn in its husk while it grills.
- Place poblanos on grill, allow to cook for 5 minutes, flipping once. Peppers will have nice char on them. Move them to the top rack of your grill, and add corn.
- Allow to cook, turning a few times, for about 15 minutes. Kernels will be bright yellow and slightly charred when done. Allow to cool slightly before removing husks.
For the guacamole:
- In a large bowl, add avocados, garlic, red onion, and cilantro.
- Once cooled, chop poblanos and add to bowl. Place a smaller bowl or dish in the larger bowl. place corn cob on dish, and shave corn kernels off in to the bowl. This makes sure your corn isn't bouncing all over your cutting board!
- Mix gently, seasoning with salt and lime juice. Serve with tortilla chips and sliced cucumber and jicama topped with Tajin seasoning!
Notes
Items used in this recipe:
- Tajin