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.
GUACAMOLE CHICKEN MELT
Seasoned chicken breasts are browned in butter and olive oil, topped with homemade guacamole and slices of pepper jack cheese, then broiled.
Provided by Jenn Horton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
- Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.
- Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
- Spoon about 1/3 cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 11.8 g, Cholesterol 83.7 mg, Fat 31.4 g, Fiber 7.3 g, Protein 28.5 g, SaturatedFat 8.1 g, Sodium 441.1 mg, Sugar 1.8 g
GUACAMOLE WITH CORN
This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Ana Maria Gonzalez
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 11.2 g, Fat 11.8 g, Fiber 5.5 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.6 mg, Sugar 1.5 g
GRILLED CHICKEN WITH SPICY GUACAMOLE & CORN CHIPS
A sizzling Mexican-style dish. Don't hold back on the chilli - the cool, creamy avocado and zingy lime will balance the flavours
Provided by John Torode
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Heat a griddle on a medium heat, rub 1 tbsp oil all over the chicken, and season with salt and pepper. Cook for 25 mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
- Meanwhile, heat oven to 180C/160C fan/ gas 4. Brush the tortillas with 1 tbsp oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10 mins or until golden and crisp.
- Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, Tabasco and the juice of 1 lime. Leave to one side.
- Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
- Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over. This great sharing dish goes well with a few cold beers and maybe some mayo.
Nutrition Facts : Calories 439 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.65 milligram of sodium
ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
- For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.
CHILI'S FIRE-GRILLED CORN GUACAMOLE
I worked at Chili's for 2 1/2 years and just this year they came out with the most delicious guacamole I'd ever tried. This is the authentic recipe for it.
Provided by misaistheboofy
Categories Avocado
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
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!
GRILLED CHICKEN GUACAMOLE WITH CHERRY TOMATOES
Watching your carb intake? Then you've got to try this grilled chicken guacamole. Simple ingredients turn a snack into a gourmet meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with chicken and tomatoes.
Nutrition Facts : Calories 142 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 6g protein.
GRILLED GUACAMOLE
If you're a guacamole lover, try this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. -Lindsay Sprunk, Noblesville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine onion, tomatoes, pepper and 1 tablespoon oil; gently toss to coat. Grill, covered, over medium-high heat or broil 4 in. from heat until tender and charred, turning occasionally, 6-8 minutes. Brush avocados with remaining oil. Grill or broil avocados, cut side facing the heat, until charred, 4-6 minutes. Cool vegetables completely., Chop onion, tomatoes and pepper; set aside. Peel avocados; transfer to a large bowl and mash with a fork. Stir in vegetables, cilantro, lime juice, cumin and salt. Serve immediately with chips.
Nutrition Facts : Calories 85 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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