Fire Roasted Corn Guacamole Recipes

CHARRED CORN GUACAMOLE WITH CORN CHIPS

Steps:

• Heat the grill to high.
• Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
• Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
• Heat the grill to medium.
• Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
• Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
• How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.

FIRE-ROASTED CORN SALSA

Steps:

• Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
• Preheat an outdoor grill to medium heat and lightly oil the grate.
• Coat corn and jalapeno peppers with olive oil.
• Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
• Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

CHILI'S FIRE-ROASTED CORN GUACAMOLE RECIPE

Steps:

• In a deep fryer or on the stovetop in a large pot or Dutch oven, heat oil to 350°F.
• Preheat grill to hot fire.
• Husk and wash corn.
• When oil is hot deep fry corn for 1 minute. Remove and set aside.
• Place jalapeños in hot oil and deep fry for 1 minute. Remove.
• Place corn and jalapenos on grill. Cook, turning, until lightly blackened evenly on all sides. Alternately, blacken under the broiler, turning frequently. Remove from grill (or oven) and allow to cool enough to touch.
• Remove corn kernels from cob. Measure out 1 cup of kernels. Set aside.
• Remove stem from jalapeño. Finely chop. Set aside.
• When Ready to Enjoy Guacamole
• Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
• Pull the two halves of the avocado apart and remove the pit with a spoon.
• Use the spoon to scoop the avocado out of the skin. (Some people like to score the avocado with a knife before scooping.) Make sure to gently scrap the skin to get the dark, creamy "good stuff."
• Place 2/3 to 3/4 of the softest avocados in a mixing bowl. Using a fork, roughly mash them.
• Place the remaining firmest avocados on a cutting board or plate and chop into 1/4 to 1/2-inch pieces. Add these to the mashed avocado in the bowl and mix well.
• Add pico de gallo, roasted corn kernels, roasted jalapeños, lime juice, cilantro and salt.
• Sprinkle with cotija cheese.
• Serve immediately with tortilla chips and salsa.

ROASTED CORN GUACAMOLE

Steps:

• Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.

CHILI'S FIRE-GRILLED CORN GUACAMOLE

Steps:

• Husk and wash corn, then deep fry for 1 minute.
• Wash jalapeno(s) and deep fry for 1 minute.
• Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side.
• Remove corn kernels from cob and measure out 1 cup of kernels.
• Finely chop jalapeno(s) after removing stem.
• In a large bowl, mash the avocados.
• Mix in pico de gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt.
• Serve with tortilla chips and salsa.
• Enjoy!

FIRE-ROASTED CORN AND BEEF SKILLET PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cook ground beef, stirring and breaking up lumps, in a large cast iron skillet until browned, about 10 minutes. Stir in pasta sauce and corn. Bring to a boil, then stir in cheese.
• Unroll breadstick dough and loosely weave on top of filling.
• Bake in the preheated oven until golden brown and bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.