Grilled Corn & Tomato Guacamole
Prep: 15 minutes plus cooling
Grill: 8 minutes • Serves: 12
1 medium jalapeño pepper, halved lengthwise, stemmed and seeded
1 Roma tomato, halved lengthwise
1 tablespoon olive oil
3 avocados, peeled and pitted
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 teaspoons chopped fresh cilantro
1. Prepare outdoor grill for direct grilling over medium-high heat. Brush corn, jalapeño pepper and tomato with oil; place on hot grill rack, cover and cook 8 minutes or until grill marks appear, removing jalapeño pepper and tomato after 6 minutes and turning once. Transfer vegetables to cutting board; cool completely. Cut corn kernels from cob; chop jalapeño pepper and tomato.
2. In medium bowl, mash avocados, lime juice, salt and black pepper with fork; stir in cilantro, corn, jalapeño pepper and tomato. Makes about 3 cups.
Approximate nutritional values per serving (1/4 cup):
109 Calories, 9g Fat (2g Saturated), 0mg Cholesterol,
163mg Sodium, 8g Carbohydrates, 4g Fiber, 2g Protein
Chef Tip:
Serve with your favorite tortilla chips, or on burritos, nachos or tacos.