Guacamole with Grilled Corn

  • Yield : 6
  • Cook Time : 20m
  • Ready In : 30m
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  • 1 ear corn, shucked
  • Vegetable oil, for brushing the corn
  • Kosher salt
  • 3/4 teaspoon chipotle chile powder
  • 1/4 teaspoon ground coriander
  • 1 bunch scallions, trimmed
  • 2 plum tomatoes
  • 3 ripe avocados
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 2 jalapenos, finely chopped (remove seeds for less heat)
  • Juice of 1 lime
  • Corn tortilla chips, for serving


Step 1

Prepare a grill for medium heat. Lightly brush the corn with oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon of the chipotle powder and 1/8 teaspoon of the coriander. Grill the corn, scallions and tomatoes until the vegetables are all slightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool.

Step 2

Halve and pit the avocados. Scoop out the insides, put in a large bowl and mash with a fork until slightly chunky. Coarsely chop the scallions and tomatoes and cut the kernels off the corn cob. Add the vegetables to the bowl along with the cilantro, jalapeno, lime juice and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon coriander. Stir to combine and season with salt. Serve with tortilla chips. 

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