Fire-Roasted Corn Guacamole
GRILLED CORN ON THE COB HAS A UNIQUE FLAVOR THAT CAN’T BE DUPLICATED. MAKE SURE THE COBS ARE DRY WHEN YOU SET THEM ON THE GRILL TO AVOID MESSY EXPLOSIONS.
2 ears corn, husks and silk removed
2 medium jalapeños
4 large avocados, split and pitted
2 teaspoons kosher salt
1/2 teaspoon pepper
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 cup Pico de Gallo
2 tablespoons chopped cilantro
1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
2. Grill the corn and jalapeños, turning frequently, until the corn is lightly charred and the jalapeños are blistered.
3. When cool enough to handle, cut the kernels from the cobs. Peel or rub the skins, using paper towels, off the peppers, remove the stems and seeds. Dice the peppers and add to the corn kernels.
4. Scoop the avocados out of their skins and mash with a fork. Stir in the salt, pepper, lime and lemon juices, and the Pico de Gallo.
5. Fold in the cilantro with the peppers and corn. Stir just until blended.
Serves 4 to 8
Serve this not only as a dip with chips, but also as a topping for tacos and grilled meats.