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
- 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.