Best Grilled Corn Guacamole Pioneer Woman Recipes

GRILLED CORN GUACAMOLE (PIONEER WOMAN)

Steps:

• Begin by grilling the ears of corn until the kernels start to turn golden brown.
• Let the corn cool slightly, then use a very sharp knife to shave the kernels off the cob.
• Slice the avocados in half and remove the pits.
• Use a knife to cut each half into a dice. Then use a spoon to scoop the pieces into a bowl.
• Add the corn, onion, garlic, tomato, and jalapeno.
• Then add the salt, cumin, and lime juice.
• Stir everything together until it's combined.
• Then stir in the cilantro at the end.
• Taste the guacamole to make sure the seasonings are right.
• Serve with tortilla chips.

GAMEDAY GUACAMOLE

Steps:

• Position an oven rack in the center of the oven and preheat to broil.
• Add the corn and bell and poblano peppers to a baking sheet and toss with the olive oil. Season with a pinch of salt and pepper. Broil the vegetables, turning occasionally, until charred, 5 to 7 minutes. Remove and allow to cool slightly.
• While the vegetables cool, halve the avocados and remove the pits. Remove the insides from the skin and add to a bowl. Add the tomatoes, lime juice, cilantro and adobo sauce along with a pinch of salt and pepper. Mash with a fork until you achieve your desired consistency. Taste and adjust the seasoning as needed.
• Remove the corn from the cob, then seed and dice the peppers, removing some of the loose skin if desired. Fold into the avocado mixture. Serve with tortilla chips.

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.

GRILLED GUACAMOLE

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.

GRILLED CORN WITH BELL PEPPER BUTTER

Steps:

• Preheat a grill.
• Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.
• Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed.

CHILI'S FIRE-GRILLED CORN GUACAMOLE

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!

GUACAMOLE WITH GRILLED CORN

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.

GUACAMOLE WITH GRILLED CORN

Steps:

• Prepare a coal or gas grill so it's at high heat. Add the corn and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 15 minutes. When corn is cool enough to handle, hold one ear upright in a large bowl and, using a sharp knife, cut off the kernels. Discard the cob, then repeat with the other ear. Let cool completely before adding to the finished guacamole.
• Meanwhile, in a large granite mortar and pestle or molcajete (see Tip), combine the onion, chile, cilantro and salt. Pound into a rough paste, 2 to 4 minutes. Transfer the paste to a large bowl.
• Add the flesh of the avocados and the lime juice. Crush the avocados into a chunky dip using the pestle or the back of a large spoon. Once corn kernels are completely cooled, add them and the Cotija to the large bowl, reserving a little of each for garnish. Fold together the guacamole, corn and cheese, and season to taste with more salt and lime juice. Sprinkle with remaining cilantro, Cotija and corn. Serve immediately with tortilla chips. (Try to eat in one sitting. Leftover guacamole stored in the fridge turns brown quickly.)