Here’s my gripe with Mexican restaurants. I always get filled up on the chips and guac (salsa too) and can’t eat my dinner. This occurs 10 times out of 10…without fail. Why do the chips have to come out warm and salty and perfectly thin? There’s just no way around not eating at least 2-3 baskets full of chips. They are too irresistible. Am I right?
This past weekend, I learned that you don’t need to be dining at a restaurant for this scenario to take place. We made Charred Corn Guacamole with Queso Fresco and Cliff and I scarfed down almost the entire bowl in minutes. I ate so many chips that I shouldn’t eat again for like….a week.
Bahah. Like that’s gonna happen.
I thought I had already found my favorite guacamole but I’m happy to have 2 guacs fighting for the #1 prize. I love that one guacamole is classic and the other one took creative turns with the corn and queso fresco. There’s a perfect guacamole recipe for whatever kind of mood I’m in. What can be better? 🙂
How to Make Charred Corn Guacamole With Queso Fresco
-
Remove the husk from an ear of corn and place on a grill over medium heat. Grill, rotating every few minutes, until charred on all sides, about 7-10 minutes.
-
In a small bowl, combine shallot, jalapeno and tomato. Set aside.
-
Cut an avocado in half and remove the pit. Slice the avocado in a cross-hatch pattern without cutting through the skin. Use a spoon to scoop the avocado pieces into a large bowl. Mash the avocado.
-
Add in the tomato, jalapeno and shallot to the mashed avocado and stir together. Squeeze the lime juice on top then taste and season with salt and pepper.
-
Once the corn is charred and cooled, use a knife to cut the kernels off the cob. Stir the charred corn into the guacamole.
-
Add cilantro and crumbled queso fresco and serve immediately.
Grilled corn looks done, add that to guacamole too.
With a sprinkling of queso fresco…ahmigod this is THE best guac eva!
Charred Corn Guacamole with Queso Fresco
Ingredients
- 1 ear corn
- 2 large avocados, mashed
- 1/4 cup queso fresco, crumbled
- juice of 1 lime
- 1/2 jalapeno pepper, ribs and seeds removed and finely diced
- 1/2 a shallot, finely diced
- 1/2 a tomato, diced
- 1 handful cilantro, chopped
- salt and pepper to taste
Instructions
- Remove the husk from an ear of corn and place on a grill over medium heat. Grill, rotating every few minutes, until charred on all sides, about 7-10 minutes.
- In a small bowl, combine shallot, jalapeno and tomato. Set aside.
- Cut an avocado in half and remove the pit. Slice the avocado in a cross-hatch pattern without cutting through the skin. Use a spoon to scoop the avocado pieces into a large bowl. Mash the avocado.
- Add in the tomato, jalapeno and shallot to the mashed avocado and stir together. Squeeze the lime juice on top then taste and season with salt and pepper.
- Once the corn is charred and cooled, use a knife to cut the kernels off the cob. Stir the charred corn into the guacamole.
- Add cilantro and crumbled queso fresco and serve immediately.