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Posted by Arwen Mosher in Family on Monday, September 05, 2011 9:00 AM
When local corn is in season, I’m always looking for ways to use it. I love corn on the cob, but you can only eat so much of that, you know?
So when I saw that The Pioneer Woman had posted a recipe for grilled corn guacamole, I knew I had to try it.
It’s a simple recipe: some chopping, mashing, a little measuring and stirring, and you’re done. And it was delicious. My husband teased me, but I didn’t even use chips to dip it, just ate it with a spoon.
You’ve got to try it.
Note: this is my version of the recipe, adapted for our family’s tastes and grocery budget. (Avocados are expensive here!) I recommend checking out the original recipe and adjusting to your own preferences.
Grilled(ish) Corn Guacamole
adapted from The Pioneer Woman
3 ears corn
2 avocados
1 large tomato
1 lime
1 clove garlic
1/4 tsp ground cumin
1/8 tsp dried crushed red pepper
salt
1. Grill the corn until golden, or roast in oven at 400° for 15 minutes. Cool slightly, then cut kernels off cobs.
2. Pit and peel avocados, cut into chunks, then mash. Dice tomato. Juice the lime.
3. In a medium bowl, mix corn kernels, avocado, tomato, garlic, cumin, and pepper. Add lime juice and salt to taste. Serve immediately, or store in refrigerator in airtight container.
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If you like corn guacamole, you should also try corn-tomato-avocado salad.
Saute corn kernels (a couple of ears) in a pan with some olive oil and a little bit of red onion (if you wish). Remove from heat and pour into a bowl
Add:
1-2 chopped tomatoes
1-2 avocados, cut into chunks
Juice of one lime
Salt and pepper to taste
This salad can be served hot, room temp, or cold.
Here’s another corn recipe. A friend made it and I thought it was a great way to use corn on the cob. I made it the night before a party and it was awesome! Goes great with grilled steak and some rolls!
Fresh Corn Salad
Ingredients
• 5 large ears white corn
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 medium-size red onion, diced
• 1 medium-size red bell pepper, diced
• 1/4 cup coarsely chopped fresh parsley
Preparation
• 1. Cook corn in boiling salted water in a large stockpot 3 to 4 minutes; drain. Plunge corn into ice water to stop the cooking process; drain. Cut kernels from cobs.
• 2. Whisk together 1/4 cup sugar and next 4 ingredients in a large bowl; add corn, onion, bell pepper, and parsley, tossing to coat. Cover and chill at least 2 hours.
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