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
about 3 cups
1 1/2 teaspoons
red pepper flakes
Ears of Corn, husked and grilled
fresh flat leaf parsley, chopped
red onion, finely chopped
clove garlic, finely chopped
small jalapeno, diced fine
medium tomato, seeded and chopped
salt and pepper to taste
In This Recipe
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.