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To celebrate spring (and then summer!) arriving soon, Megan makes a non-traditional guacamole with both grilled corn and grilled avocados. This very well could legitimate your claim for having the best guac recipe at your next grill party.
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INGREDIENTS
2 ears yellow corn
3 small or 2 large Hass avocados, halved and pits removed
½ red onion, chopped
2 garlic cloves, minced
2 lemons, juiced
1 lime, juiced
1 jalapeno, seeded and minced
½ cup packed basil, chopped
2 tsp. salt
1 ½ tsp. pepper (less or more to your taste)
Vegetable oil, for oiling grill
RECIPE
Bring a grill to high heat (400°F). Clean the grates.
When the grill is heated, lightly oil the grates with vegetable oil. Grill the corn until cooked and charred on all sides. 8-10 minutes. Remove from heat and let cool.
Next grill the avocado halves, about 5 minutes or until nice grill marks appear but the avocado still holds its shape. Remove from heat.
In a large bowl, add the grilled avocado, scooped out from the skin, chopped red onion, garlic, the juice from both lemons and lime and the jalapeno. Mash with a fork. It should be combined but still chunky.
Remove the kernels from the cooled cobs and add to the avocado bowl. Season with salt and pepper. Taste for seasoning. Add the basil. Stir to combine.
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