When I start to keep track, I imagine eating an avocado or guacamole at least 5 times a week. Sometimes I get guacamole at my favorite Tex-Mex restaurant, sometimes I make my own, sometimes I eat it on top of a chipotle salad, sometimes I just scoop it right out of the shell with a little lemon juice and salt.
I always try to mix things up and keep the guacamole “fresh” and “tasty.”
And I achieved that with this amazingly sweet and smoky guacamole.
The sweetness of corn, with the charred and smoky flavor of putting it on a roasting hot pan. The lime and cumin… it just works so well together!
Top it off with some cotija (or another creamy, soft cheese like goat or feta) and you have THE PERFECT BOWL of guacamole!
A little bit sweet and a little bit smoky!
Ingredients
- 2 corn on the cob
- rapeseed oil
- 3 avocados
- 1 tsp lime juice
- 1 Garlic clove, crushed
- 1/2 tsp ground cumin
- salt and pepper
- Cotija cheese or other mild soft cheese (goat cheese or feta cheese)
- Dusting chili powder
- Corn tortilla chips
instructions
-
peeling corn. Heat the oil in a pan and sauté the corn on the cob over high heat, turning every minute. Char as many cores as possible. This happens quickly in high heat, so be careful and turn often. Remove from the pan and cut off the charred seeds with a sharp knife.
-
Open, stone and mash the avocado in a small bowl. Add lime juice, crushed garlic clove, and ground cumin to taste. Season with salt and pepper.
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Dust with the charred corn kernels, cotija cheese and chilli powder. Serve with tortilla chips.
