June 13, 2012
Grilled guacamole is a summertime twist on this classic Mexican dip. Avocados, corn, onion, and jalapenos are brushed lightly with oil and placed on the grill. All the veggies become charred on the outside and soft (and creamy in the case of the avocado) on the inside. The contrast of flavors and textures makes this grilled guacamole truly out of this world delicious.
Ingredients:
4 small avocados, split lengthwise and seed removed
2 medium tomatoes, seeds removed and diced
1 ear of corn, peeled, shucked and split in half
1 small onion, cut into wedges
2 jalapeño peppers, split lengthwise, stem and seeds removed
2 cloves garlic, minced
1/2 cup shelled pistachios, toasted and coarsely chopped
Juice of 1 lime
2 teaspoons fresh cilantro, chopped
1 teaspoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1/2 teaspoon ground red pepper
1/2 teaspoon cumin
Olive oil to brush vegetables
Directions:
Lightly brush the avocado flesh, corn, onion, and jalapeño peppers with olive oil.
Place all but the avocado in a grill basket and on the grill over medium-high heat.
Place the avocados, cut side up, directly on the grill and cook for 2 minutes, then flip and cook, cut side down, for another 2 minutes. When finished, remove and set aside.
Allow the other vegetables to cook, turning, until they’re tender and lightly charred (10-12 minutes). The corn may take a few minutes longer than the other vegetables. If needed, remove the other vegetables and allow the corn to continue to cook.
When the vegetables have cooled to touch, cut the corn off the cob, and dice the rest.
In a large bowl, combine the tomatoes, corn, onion, peppers, garlic and cilantro, and toss to mix.
Add the avocado to the mixture, lightly tossing and mashing it.
Add the lime juice and seasoning. Mix together and adjust as needed.
Add the pistachios, toss the mixture again and serve.
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