Grilled Corn Guacamole - xpost

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Grilled Corn Guacamole

 

Recipe By :Potluck at Midnight Farm by Tamara Weiss (2002)

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ears corn

6 Hass avocados -- ripe

2 vine-ripened tomatoes -- finely chopped

1 bunch cilantro -- chopped

2 limes

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

blue corn chips -- for serving

 

To grill the corn, strip off the outer husks and soak the ears in a little salty

water. Roll the ears around on the hot grill until the kernels start to

caramelize, approximately 5 minutes per side. Cut the kernels off the cob.

 

Choose a bowl large enough for mashing and mixing. Cut the avocados in half

lengthwise, remove the pit, and scoop out avocado into the bowl. Mash the

avocado with a fork until it is lump-free and pretty smooth. Save a tablespoon

each of the chopped tomatoes and chopped cilantro for garnish. Add the rest to

the avocado.

 

Squeeze in lime juice and add salt and pepper and grilled corn kernels. Mix it

up with your fork. Garnish and serve with chips. Serves 10 to 12.

 

The corn I use is grilled. Whenever I grill corn, which is whenever I grill

anything, which is as often as possible in the summer, I always grill a couple

of extra ears. ~ recipe submitted for book by Paul Schneider, resident of

Martha's Vineyard.

 

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" BrendaAdams "

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