Grilled Poblano and Corn Guacamole

Grilled poblano and corn guacamole is the mash up of flavors you never knew you needed! It’s packed with flavor and perfect for summer grilling season!

If you are anything like me, you could wolf down a bucket of guacamole and chips in one sitting. Let’s be real, nothing would be able to stop me. And so when I got this gorgeous grill tray and stand from my beloved friends at Crow Canyon Home I knew that I had a plan that needed to be set in motion. 

Where Grilling and Entertaining Combine

Not only is the stainless steel stand a collapsible flat lay, it also opens and closes in one hand, meaning you don’t have to fiddle with set up. This beauty holds both the round serving tray and the large basin beautifully. So no matter what you’re doing, this is utilitarian and sleek for any griller’s set up, or entertaining addition. 

You know I have long been a sucker for all things Crow Canyon, and it’s been a pleasure to work with them for years. If you come to my house, basically all of my bakeware and mixing bowls are CCH. The colored splatterware just does something to my heart that I just can’t get over. 

Ingredients for grilled poblano and corn guacamole

The beauty of guacamole is that you can put so much into a simple dish and create fun and exciting combinations. For this guac recipe it’s got a plethora of grilled vegetables that bring flavor and color. 

• Ripe Avocados
• Sweet Corn
• Poblano Peppers
• Jalapeno
• Red Onion, or Shallots
• Garlic
• Lime Zest
• Lime Juice
• Sea Salt
• Pepper
• Red Peppers
• Cilantro
• Queso Fresco, or Cotija Cheese

Other ingredients you can put into guacamole

• Salsa
• Mango
• Pineapple
• Ground Cumin
• Molcajete
• Veggies
• Pumpkin Seeds
• Serrano Peppers

Ways to Use Homemade Guacamole Recipe Leftovers

I mean, let’s be real, the likelihood of there being any leftovers at all are small. But just incase you find yourself with an abundance of leftover guacamole, be sure to throw this on anything and everything you can! Use it as a secret ingredient in so many recipes to amp up the flavor!

• On top of enchiladas
• In sandwiches
• Nachos
• Fajitas
• On an Egg
• On Toast
• Tacos
• On a dang spoon, it’s so good!

How Do You Ripen Avocados?

Hard, unripe avocados are a pain when you are in the mood for a quick hit of guacamole! The quickest way to ripen them is to place them into a paper bag. Close the bag and check on them after a day or two to test for ripeness. The bag will seal in gasses emitted from the ripening avocado and saturate the fruit along with keeping it slightly warmer, jumpstarting the ripening process.

How Do You Stop Guacamole From Turning Brown?

Oxidization is what creates the brown look on a cut avocado or prepared guacamole.  The turn can happen quickly, so it’s important to store your avocados properly. There are a couple of ways to slow the progress of oxidization on the avocado.

You can cover it with plastic wrap, pressed gently to the top of the avocado, or guacamole. Press out as many air bubbles as possible to create an air tight seal. You can also drizzle lemon juice, or lime juice, on top and then add the plastic wrap. Adding the acidic juice to the top will help slow the process. Doing both will be your best bet. 

Can You Freeze Guacamole?

Yes! I love this trick. Similar to pressing plastic wrap to the surface of the guacamole, you can store it in a freezer ziploc bag, press all of the air out of it, and freeze it flat for later. 

I also do this same thing with a vacuum sealer and bags! That way you KNOW all of the air is out of the package. 

Instructions To Make This Roasted Poblano and Corn Guacamole

1. Preheat a grill to medium heat, about 350 to 400 degrees. Prepare all of the ingredients on a Crow Canyon Home serving platter and tray stand for easy grilling set up and preparation! 
2. Using a wad of paper towel and high smoke point neutral oil, brush the grates of the grill. 
3. Halve the avocado and remove the pits. Brush the peppers, corn, onion, avocado, and lime with some oil to prevent sticking. Grill all ingredients until they are lightly charred, about 15 minutes, rotating frequently to evenly char. Remove the peppers from the grill, and place into a ziploc back and seal to steam the skin away from the peppers. 
4. When the peppers have steamed, remove them from the bag and scrape away the skin, and remove the seeds the peppers. Finely chop all of the peppers (poblano, jalapeno pepper, red bell peppers, or whatever you used.) Finely chop the grilled onions or shallots, and mince the cilantro and garlic. 
5. When the grilled is cool enough to handle, use a knife and remove the corn kernels from the cob. 
6. In a large bowl, add in the grilled avocado, chopped peppers, onions (or shallots), minced garlic, cilantro. Using a potato masher, or fork, mix together the ingredients. Add in grilled lime juice and fresh lime juice.
7. Stir in queso fresco, or cotija cheese, adding in any additional salt and pepper as you taste. 
8. Serve with additional cheese on top, with minced cilantro and lime juice. Dip and scoop with copious amounts of tortilla chips!

More Inspired Homemade Recipes To Try

Poblano Bacon Mac and Cheese

Sour Cream Chocolate Chip Banana Bread

Fresh Corn and Chicken Sausage Skillet

Asparagus and Avocado Toast

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