Guacamole With Grilled Corn Recipes
GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING
This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.
Provided by Sue Li
Categories dinner, easy, weeknight, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
- In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
- In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.
GRILLED CORN AVOCADO SALAD
Steps:
- Preheat a grill or grill pan over high heat. Boil the corn in salted water for 10 minutes. Drain the corn then brush with olive oil.
- Grill the corn until charred and golden brown all over. Remove from the grill and set aside to cool while you prepare the rest of the salad.
- Cut the avocado into chunks, slice the tomatoes and roughly chop the herbs. Place into a large bowl.
- Lie the corn on its side and with a sharp knife slice the kernels off the cob. Place into the bowl with the rest of the salad.
- Whisk together olive oil, lemon juice, salt and pepper. Pour over the salad, gently toss and serve.
Nutrition Facts : Calories 185 kcal, Carbohydrate 14 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 403 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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
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.
GUACAMOLE WITH GRILLED CORN
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
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.
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2019-06-18 Instructions. Slice the onion into 1/2 inch thick rings. Keep the chunks of onion together. Brush olive oil on the onion slices, poblano pepper and ear of corn and season with a dash of salt. …
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5/5 (4)Category Salad, Side DishCuisine Mexican, SouthwestCalories 91 per serving
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5/5 (4)Category Salad, Side DishCuisine Mexican, SouthwestCalories 91 per serving
- Slice the onion into 1/2 inch thick rings. Keep the chunks of onion together. Brush olive oil on the onion slices, poblano pepper and ear of corn and season with a dash of salt.
- Cook the vegetables over high heat on the grill or in a skillet for 6-8 minutes or until tender. Rotate them midway through cooking.
- Remove the seeds and stem and roughly chop the poblano pepper. Cut the kernals of corn off of the ear and chop the red onion.
- Add the chopped avocado to a small bowl and gently toss with lime juice until well coated. Add the remaining ingredients to the bowl along with salt and pepper to taste.
CORN GUACAMOLE RECIPE - NATASHASKITCHEN.COM
2020-04-30 Squeeze 3 Tbsp of fresh lime juice over mashed avocados while preparing remaining ingredients. Cut corn kernels off of the cobs and add to the bowl along with diced onion, and chopped …
From natashaskitchen.com
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5/5 (4)Total Time 25 minsCategory EasyCalories 193 per serving
- Cut avocados in half lengthwise and remove pits. Use a spoon to scrape the avocado into a medium bowl. Mash avocados with a potato masher to a chunky consistency.
- Cut corn kernels off of the cobs and add to the bowl along with diced onion, and chopped cilantro. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp cumin. Stir just until combined and serve.
GRILLED AVOCADO GUACAMOLE RECIPE - THE BLACK …
2014-08-20 Instructions. Brush the avocado halves with 2 tbsp lime juice and 2 tbsp olive oil. Grill avocado for about 5 minutes per side. Scoop the grilled avocado flesh into a large bowl and mash it …
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Reviews 3Estimated Reading Time 50 secsServings 4Total Time 20 mins
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GRILLED CORN GUACAMOLE - GIMME SOME GRILLING
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- Cut avocados in half and scoop out into a mixing bowl. Mash with fork until there are just small chunks left.
- Cut the corn off of the cobs and add to avocado mixture. Then add onion, cilantro, garlic, sea salt, lime and tomato. Mix will and serve with tortilla chips.
GRILLED CORN GUACAMOLE RECIPE - TWO PEAS & THEIR POD
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From twopeasandtheirpod.com
Reviews 4Total Time 15 minsEstimated Reading Time 3 mins
From twopeasandtheirpod.com
Reviews 4Total Time 15 minsEstimated Reading Time 3 mins
- Grill corn over medium-high heat, on all sides, until charred. Remove from grill and set aside to cool. Once cool, cut the kernels off of the cob and set aside.
- Halve the avocados and remove pit. Scoop out the avocado with a spoon and place into a medium bowl. Discard the skins. Mash the avocado with a fork until you reach desired consistency.
- Add the grilled corn, cilantro, red onion, jalapeno, lime juice, and queso fresco. Stir together and season with salt and pepper, to taste. Serve immediately.
- Note-If you don’t have a grill, you can roast the corn over a low flame burner and rotate every 10 seconds to char on all sides.
GRILLED GUACAMOLE WITH SWEET CORN - DASH OF JAZZ
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From dashofjazz.com
Ratings 10Calories 129 per servingCategory Appetizer
- Prep and heat grill or grill pan over medium flame. Cut avocados in half and remove pits. Brush flesh of each half with a bit of avocado oil then do the same to the ear of corn.
- Place the ear of corn and the avocados, flesh side down, onto the grill surface and allow to cook for about five minutes. Turn corn halfway through cooking time.
- Meanwhile, dice red onion into half-inch pieces or smaller. Chop cilantro, seed and chop jalapeño, and cut lime in half. Remove corn and avocado from grill and set aside to cool for about 10 minutes.
- Scoop cooled avocado out of skin into a large bowl and slice kernels off of corn and into bowl. Add red onion, cilantro, jalapeño to bowl. Squeeze lime juice over top.
GRILLED CORN GUACAMOLE | THE RECIPE CRITIC
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GRILLED CORN GUACAMOLE - THE PIONEER WOMAN – …
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GRILLED CORN GUACAMOLE {EASY APPETIZER!} - THE …
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GRILLED CORN LOADED GUACAMOLE PASTA - REAL FOOD …
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- Bring a large pot of water to a boil. Cook the pasta according to package directions, being careful not to overcook. Drain and set aside.
- Meanwhile, heat an outdoor grill or indoor grill pan to medium-high heat. Rub the corn with the olive oil and sprinkle with ⅛ teaspoon salt. Grill the corn until lightly browned on all sides, turning occasionally, about 10 minutes. Remove from the grill and allow to cool. When cool, slice the kernels off the cob.
- In a large bowl add the avocados, garlic, ¼ teaspoon salt, and lime juice. Mash the avocado using the back of a fork until smooth. Add the tomatoes and corn, stirring to combine.
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- Heat a grill pan (or outdoor grill) over medium-high heat. Brush the onion pieces with olive oil. Grill for 4 to 5 minutes on each side, or until browned. Set aside on a plate. Repeat with the ear of corn, turning it until it is evenly grilled on all sides.
- Preheat the broiler to high. Roast the poblano chile (on a piece of foil; no oil needed) until blackened on all sides. Allow all of the vegetables to cool.
- Chop the onion pieces into a medium dice. Cut the kernels of corn off the cob, and rub the blackened skin off the poblano pepper, discard the stem and seeds, and cut into a small dice.
- Cut the avocados in half and pit them. Mash one avocado with a large fork in a large bowl. Cut the remaining avocados into a small dice, and add to the bowl. Add the chopped onion, grilled corn kernels, and diced poblano pepper to the bowl. Add the queso fresco cheese, lime juice, and cilantro leaves and gently stir until evenly incorporated. Season to taste with salt and pepper (and additional lime juice, if desired). Serve with chips, or with grilled fish or shrimp.
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Cuisine MexicanCalories 1010 per servingServings 6
- Combine water, rice and salt in 3-quart saucepan; cook over medium-high heat until mixture comes to a boil. Reduce heat to low. Cover; cook 20-25 minutes or until all water is absorbed. Let stand, covered, 5 minutes. Stir in all remaining rice ingredients. Set aside.
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- Heat a grill pan on medium-high heat and spray the corn with cooking spray. Add the corn to the grill pan and use tongs to rotate the corn every few minutes until tender and charred on all sides, about 7-10 minutes.
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