Friday, July 19, 2013

Grilled Corn & Poblano Guacamole

Avocados are one of my favorite foods, I can eat them plain. I have recently learned that this food is not loved by everyone!? What? It is true, however, I am not/will never/ be in that camp. I have made my guacamole the exact same way my dad has forEVER, it is delicious, everyone {in my family, at least} is fighting over the last spoonful. I decided to branch out and try a new guacamole recipe, it is very different from my dad's, but it is delicious! 

I love the crunch from the sweet corn, and the tomatillo adds a creaminess, that is wonderful. Poblano is not a very spicy pepper, it is much milder than jalapeƱo, so this was not a spicy guacamole, but it was delicious. 

This did take a little work, but you could always use a grill pan inside, or do what I did, and throw it on the grill, while something else is cooking. If anything is worth a little extra work, it is this guacamole! We served this with our Mexican feast, a few weeks ago. It is perfect with the Copycat Pappasito's fajitas or the Chipotle-Lime Chicken Fajitas. It was a hit and I snacked on it for the next few days. I have a whole file of new guacamole recipes to make, so keep watching  for them, one even has bacon in it! :) 

2 small ears of fresh Corn, shucked
1 small Poblano Pepper
8 oz. of Tomatillos, husked {about 4 large}
3 Avocados, halved and pitted
3 tablespoons of Red Onion, finely chopped
1/4 cup of Cilantro, fresh and chopped
1/2 teaspoon of Salt
1/2 tablespoon of Cumin

First, pre-heat your grill or grill-pan to medium-heat. Place the corn, poblano, and tomatillos over direct-heat until they get a char. You want the corn to just be charred. The poblano and tomatillo will start to puff up and get black, this is good. Remove to a plate and let cool.

While they are cooling, place the avocado in a bowl, and smash with a spoon. Stir in the red onion, cilantro, salt and cumin.

Now once the corn, poblano, and tomatillos have cooled, cut the corn from the cobb, and peel the tomatillos and poblano, giving both of those a rough chop. 

Stir into the avocado mixture.

Serve with tortilla chips.


Happy Cooking,
The Barbee Housewife

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