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Difficulty: Beginner

Dips

Grilled Corn Guacamole

Greg

Prep Time: 10 min

Cook Time: 10 min

Difficulty: Beginner

This is the perfect fresh side to elevate your Taco Tuesday Menu!

Instructions

Step 1: Preheat recteq to 500ºF.
Step 2: Rub the ears of corn with the olive oil and season with the Ben's Heffer Dust, add to the grill and allow to char for 6-8 minutes. Remove from the grill and allow to cool slightly.
Step 3: In a large bowl combine the avocados, Pico de Gallo, Jalapeño, Cilantro, Lime Juice, Garlic, Chef John's Soul Powder Rub, and Ben's Heffer Dust. Mash with a fork until the desired consistency.
Step 4: Cut the corn off the cobs and top off the guacamole. Top with the crumbled cheese and enjoy with your favorite chips or as topping on your favorite tacos!

Ingredients

Serving Sizes

Ingredients

10 Avocados, chopped coarse
1 cups(s) Pico de Gallo, chopped fine
2 Jalapeños, chopped fine
¹/₂ cup(s) Cilantro, chopped fine
¹/₄ cup(s) Lime Juice
1 teaspoon Garlic, diced fine
1 teaspoon(s) Chef John's Soul Powder Rub
1 teaspoon Ben's Heffer Dust
5 Whole Ears of Corn
2 tablespoon(s) Olive Oil
1 tablesoon(s) Ben's Heffer Dust
1 cup(s) Mexican Crumbling Cheese, chopped

Tools Needed

Ben's Heffer Dust

Step 1: Preheat recteq to 500ºF.
Step 2: Rub the ears of corn with the olive oil and season with the Ben's Heffer Dust, add to the grill and allow to char for 6-8 minutes. Remove from the grill and allow to cool slightly.
Step 3: In a large bowl combine the avocados, Pico de Gallo, Jalapeño, Cilantro, Lime Juice, Garlic, Chef John's Soul Powder Rub, and Ben's Heffer Dust. Mash with a fork until the desired consistency.
Step 4: Cut the corn off the cobs and top off the guacamole. Top with the crumbled cheese and enjoy with your favorite chips or as topping on your favorite tacos!

Chef Pairings

This fresh Grilled Corn Guacamole will be perfect as a taco topping or as the appetizer everyone will be talking about.