Description
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!
Ingredients
Units
Scale
- 3-4 Ripe Avocados
- 1-2 ears Sweet Corn
- 1-2 Poblano Peppers
- 2 Jalapeno
- 1 Red Bell Pepper
- 1 Small Red Onion, or 2 Shallots
- 4 Cloves Garlic, minced
- Zest of 1 Lime
- 1/4 cup Lime Juice, or more to taste
- Sea Salt to taste
- Pepper to taste
- 1/2- 3/4 cup minced Cilantro
- Queso Fresco, or Cotija Cheese
Instructions
- 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!
- Using a wad of paper towel and high smoke point neutral oil, brush the grates of the grill.
- 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.
- 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.
- When the grilled is cool enough to handle, use a knife and remove the corn kernels from the cob.
- 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.
- Stir in queso fresco, or cotija cheese, adding in any additional salt and pepper as you taste.
- Serve with additional cheese on top, with minced cilantro and lime juice. Dip and scoop with copious amounts of tortilla chips!