Wednesday, July 25, 2012

Grilled Corn Guacamole

A spoon.  

That's all you need when you're ready to eat this.  Chips are unnecessary, and perhaps a bit too slow in delivery.  Pardon my drool on computer screen.  This dish was JUST that good.  

We had some fun corn on the cob to go along with it too: 

Have you ever seen corn like that before??  I got it in my Bountiful Basket a week or so ago, and finally put it to good use!  it's just another variety of sweet corn.  Just kind of pink.  It really gave the guac some fun color.  

It really shouldn't have surprised me about how good this guacamole recipe was.  It does come from Ree, The Pioneer Woman herself (and her new cookbook).  But I really could not stop eating this.  My sister couldn't either (I sent the few leftovers home with her, and she was very grateful!).  

Do yourself a favor and make this for your next get-together.  You'll be glad you did!

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Adapted from: The Pioneer Woman
Makes approx 4-5 cups)
  • 3 ears of corn, shucked
  • 5 avocados, diced
  • 2 medium tomatoes, diced
  • 1/3 cup onion, diced
  • 1-2 Tbsp lime or lemon juice
  • 1/2 tsp salt
  • 1/2 tsp cumin
Grill the corn until it's nice and golden.  With a sharp knife, cut the kernels off the ears--Wait until they're cooled off a bit though!  Add everything into a large bowl, and gently mix until combined.  Grab a spoon (or chip) and dig in.


1 comment:

  1. Well now I've heard it all. Corn in guacamole! Makes sense though. How often do I make salads with corn, tomatoes, and avocado? (The answer is often!)


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