Guacamole With Corn And Chipotle Recipes

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CHARRED CORN GUACAMOLE WITH CORN CHIPS



Charred Corn Guacamole with Corn Chips image

Provided by Bobby Flay

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 11

4 ears Perfectly Grilled Corn, recipe follows
4 tablespoons canola oil
Salt and freshly ground black pepper
3 ripe avocados, peeled, pitted and diced
1 serrano chile, finely diced
1 small red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Blue, yellow and white corn chips, as accompaniment
4 ears corn
Kosher salt

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 WITH FRESH CORN AND CHIPOTLE



Guacamole with Fresh Corn and Chipotle image

Provided by Barbara Pool Fenzl

Categories     Citrus     Dairy     Tomato     Appetizer     Vegetarian     Low Cal     Avocado     Corn     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded, diced
2 green onions, chopped
1 canned chipotle chile, finely chopped*
1/4 cup sour cream

Steps:

  • Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.
  • *Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

GUACAMOLE WITH CORN



Guacamole with Corn image

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

3 large avocados - peeled, pitted, and mashed
1 lime, juiced
salt to taste
1 large plum tomato, seeded and chopped
½ white onion, chopped
1 serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 (8.75 ounce) can whole kernel corn, drained and rinsed

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

CHIPOTLE'S GUACAMOLE RECIPE



Chipotle's Guacamole Recipe image

I'm told this is the guacamole from Chipotle's. I'm also told that Haas avocados are the key, but I really have no idea if that's a set in stone fact. I've never had Chipotle's guacamole, as there are none near me, but I have had this, and I sure do like it, no matter who came up with it.

Provided by Iowahorse

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

1 large ripe Hass avocado, pitted and peeled
2 teaspoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 cup finely chopped red onion
2 garlic cloves, finely minced
1 serrano chili, seeded and chopped
1/4 teaspoon salt

Steps:

  • Mash up avocado with a fork.
  • Add lime juice.
  • Add all other ingredients and blend well.
  • Serve with tortilla chips.

Nutrition Facts : Calories 257.1, Fat 21.1, SaturatedFat 2.9, Sodium 596.6, Carbohydrate 18.8, Fiber 10.4, Sugar 2.6, Protein 3.7

GUACAMOLE WITH GRILLED CORN



Guacamole with Grilled Corn image

Add grilled corn to classic guacamole, and give it a kick with jalapenos and chile powder.

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 12

1 ear corn, shucked
Vegetable oil, for brushing the corn
Kosher salt
3/4 teaspoon chipotle chile powder
1/4 teaspoon ground coriander
1 bunch scallions, trimmed
2 plum tomatoes
3 ripe avocados
1/4 cup coarsely chopped fresh cilantro leaves
2 jalapenos, finely chopped (remove seeds for less heat)
Juice of 1 lime
Corn tortilla chips, for serving

Steps:

  • Prepare a grill for medium heat. Lightly brush the corn with oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon of the chipotle powder and 1/8 teaspoon of the coriander. Grill the corn, scallions and tomatoes until the vegetables are all slightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool.
  • Halve and pit the avocados. Scoop out the insides, put in a large bowl and mash with a fork until slightly chunky. Coarsely chop the scallions and tomatoes and cut the kernels off the corn cob. Add the vegetables to the bowl along with the cilantro, jalapeno, lime juice and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon coriander. Stir to combine and season with salt. Serve with tortilla chips.

ROASTED CORN GUACAMOLE



Roasted Corn Guacamole image

Provided by Bobby Flay

Categories     appetizer

Yield 4 servings

Number Of Ingredients 8

3 avocado, peeled, seeded and coarsely chopped
2 ears corn, roasted and kernels removed
1/2 red onion, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground pepper
Blue corn tortilla chips

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.

CHIPOTLE GUACAMOLE



Chipotle Guacamole image

This is a great guacamole recipe which is very easy to customize to your own tastes. The addition of lime and chipotle puts a spin on this simple recipe and separate it from the pack.

Provided by KatieTries2Cook

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 15m

Yield 8

Number Of Ingredients 6

2 avocados, peeled, seeded and cubed
1 tablespoon fresh lime juice
2 tablespoons sour cream
¼ cup salsa, or to taste
¼ teaspoon adobo sauce from canned chilies, or to taste
salt and pepper to taste

Steps:

  • Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 5.1 g, Cholesterol 1.6 mg, Fat 8.1 g, Fiber 3.5 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 54.8 mg, Sugar 0.6 g

GUACAMOLE WITH CORN AND CHIPOTLE



Guacamole With Corn and Chipotle image

Make and share this Guacamole With Corn and Chipotle recipe from Food.com.

Provided by Juenessa

Categories     < 15 Mins

Time 10m

Yield 2 cups

Number Of Ingredients 8

2 large ripe avocados, halved, pitted, peeled (about 1 1/2 pounds)
1 tablespoon fresh lime juice
1 ear of corn (fresh)
1 plum tomato, seeded, diced
2 green onions, chopped
1 canned chipotle chile in adobo, finely chopped** (not one can, 1 chipotle chile from the can)
1/4 cup sour cream
salt

Steps:

  • Mash avocados with lime juice in medium bowl.
  • Using sharp knife, remove corn kernels from cob and add to avocado mixture.
  • Stir in tomato and green onions.
  • Combine chipotle and sour cream in small bowl; whisk to blend.
  • Stir cream mixture into avocado mixture.
  • Season with salt, to taste.
  • Note:
  • This dip can be made up to four hours ahead of time. Place plastic wrap directly onto surface of guacamole and refrigerate (so it doesn't brown).
  • Bring to room temperature before serving.
  • * I used one of those small cans of shoe peg corn for convenience. Obviously if you use canned corn, you skip step #2!
  • **Chipotle chilies are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

Nutrition Facts : Calories 498.4, Fat 42, SaturatedFat 9, Cholesterol 12.7, Sodium 43, Carbohydrate 33.3, Fiber 18.2, Sugar 4.4, Protein 7.8

CORN AND BLACK BEAN GUACAMOLE



Corn and Black Bean Guacamole image

This is a hearty guacamole recipe that my friends request from me whenever we have a gathering! It's chunky and colorful and adds gusto to any Mexican dish! Serve with favorite tortilla chips and enjoy!

Provided by laura patt

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 20m

Yield 8

Number Of Ingredients 10

½ red bell pepper, minced
½ red onion, minced
2 cloves garlic, minced
½ (15.25 ounce) can sweet corn, drained
½ (15 ounce) can black beans, drained and rinsed
3 ripe avocados, peeled, pitted and sliced
2 tablespoons fresh lime juice
¼ teaspoon salt
1 pinch ground black pepper, or to taste
½ cup chopped fresh cilantro, or more to taste

Steps:

  • Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl.
  • Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 16.6 g, Fat 11.3 g, Fiber 7.7 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 261.2 mg, Sugar 2.5 g

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