Grilled Corn and Cotija Guacamole
Ingredients
1 ear of corn, husk removed
3-4 ripe avocados, halved and pitted
1 tomato, diced
1 jalapeno, seeded and diced
½ onion, diced
Juice of one lime (adjust according to taste, may need additional lime juice)
1 tablespoon cayenne pepper (adjust according to taste)
Salt and pepper to taste
⅓ cup cotija cheese
⅓ cup fresh cilantro, chopped
Preparation
1
Preheat an indoor grill pan to high heat, place the corn on to the grill and cook for 10 minutes, occasionally rolling it around to get a little char/color to all sides. (You can obviously use an outdoor grill to cook the corn as well) Remove from heat and let cool for a couple of minutes. With a knife, carefully slice the kernels off the ear into a bowl and set aside.
2
While the corn is grilling, scoop the avocados out into a large bowl. Mash with a spoon until desired consistency (I like to mine to be a little chunky). Add diced tomato, diced jalapeno, onion and charred corn kernels (when they are done).
3
Mix well. Add lime juice, cayenne pepper, salt and pepper and stir, adding more or less of each ingredient according to taste preference. Stir in cotija cheese and fresh cilantro.
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About
Guacamole with a twist! A perfect side dish or appetizer made with grilled corn and cotija cheese - hints of fresh, sweet, spicy, limey, charred goodness in every bite. Too good to resist.
Yield:
4 people
Added:
Monday, April 6, 2015 - 9:08am
