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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.