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Author Notes: I have tried many recipes for guacamole with corn but it always seemed that something was missing. When I saw the ingredient this week was corn I knew it was time to come up with a guacamole that my family would REALLY LIKE. Hopefully I wouldn't hear "this is good but, there is just something missing." I didn't hear that comment today! This time they think I hit it right. —GiGi26
Makes about 3 cups
- 4 Hass Avocados
- 2 Limes, juiced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon red pepper flakes
- 2 Ears of Corn, husked and grilled
- 2 teaspoons olive oil
- 2 tablespoons fresh flat leaf parsley, chopped
- 2 tablespoons red onion, finely chopped
- 1 clove garlic, finely chopped
- 1 small jalapeno, diced fine
- 1 medium tomato, seeded and chopped
- 1 tablespoon sour cream
- salt and pepper to taste
- Preheat the grill to medium heat.
- Brush the husked and cleaned ears of corn with olive oil and sprinkle with salt. Place on grill turning every 3 or 4 minutes. Let each side become slightly charred. Remove from the grill and let cool.
- When corn has cooled cut the kernels off the cob and set aside.
- Seed and chop the tomato and set aside.
- Combine the Avocado, lime juice, red pepper flakes, cumin, flat leaf parsley, garlic, jalapeno and red onion. Mash together with a fork or potato masher. Stir in sour cream.
- Add corn and tomato and mix. Salt and pepper to taste.
- Serve with Jicama, Sliced Radishes, Sweet Peppers and freshly made Tortilla Chips.
- This recipe was entered in the contest for Your Best Recipe with Avocados
- This recipe was entered in the contest for Your Best Recipe with Corn
- This recipe was entered in the contest for Your Best Avocados
- This recipe was entered in the contest for Your Best Corn off the Cob
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