Description
This guacamole is a nice twist on the classic. It has sweet, smoky grilled corn with chewy black beans and creamy, rich avocado. It is the perfect summertime appetizer.
Ingredients
Units
Scale
- 1 ear sweet corn (or 1 cup frozen or canned sweet corn)
- 2 ripe Hass avocados
- Juice of 1 to 2 limes
- 1 teaspoon cumin
- Fine sea salt to taste
- 1/2 cup cilantro, chopped (use stems plus leaves for the most flavor)
- 2 to 3 cloves garlic
- 1 jalapeno, minced (remove seeds if you prefer a more mild heat)
- 1/4 red onion, minced
- 1/2 cup black beans, drained and rinsed (reserve the remainder of the can for use in salads or tacos etc.)
- Tortilla chips for serving
Instructions
- Preheat your grill to medium-high heat. Remove most of the husks from the ear of corn, leaving behind a few of the husks to protect the corn when grilled. Gently pull back the remaining husks, without removing them and remove most of the silks; you don’t need to be perfect because they will burn off when grilled. Place the husks back into position over the corn.
- Grill the corn for about 3 to 5 minutes on each side. Make sure you are making quarter turns to cook all of the kernels. Once cooked, you can gently pull back the husks and place the exposed corn back on the grill for 1 to 2 minutes on each side to create a little more char on the kernels. Be careful to not let the corn overcook or it can become tough. Alternately, you could use frozen or canned sweet corn in a pinch, but the grilled corn adds a smoky sweetness to the guacamole.
- Once the corn is cooked allow it to mostly cool while you make your guacamole.
- Cut the avocados in half lengthwise, moving around the pit. Use the blade of your knife to gently tap the pit until the blade of the knife is stuck in the pit. Rotate the knife to remove the pit. Use a paper towel to grasp the pit and remove it from the knife.
- Using the same knife gently score the flesh of the avocado into cubes. Use a spoon to scoop out the flesh of the avocado into a medium-sized mixing bowl. Immediately add some of the juice of the limes to the avocado to help prevent oxidation. Use a fork to mash the avocado until mostly smooth. Add more lime juice as needed.
- Add the cumin, salt, cilantro, minced garlic, jalapeno, and onion. Stir to combine. Cover the guacamole to help prevent oxidation while you cut the corn.
- Remove the husks of the corn from the ear. Cut the top and bottom of the corn cob off. Stand the corn upright on a cutting board so it is stable on one flat, cut end. Run your knife the length of the corn to remove the kernels from the cob. Rotate the ear of corn and repeat until all the corn has been removed from the ear. Break up any large clumps of kernels.
- Add the corn and black beans to the guacamole; stir to combine. Taste and adjust seasonings as needed.
- Serve immediately with tortilla chips. Store leftovers in the refrigerator, covered with plastic wrap that is touching the guacamole to retard oxidation. The guacamole will be good for up to 2 days but it is best when fresh.
