26 April, 2015

Test: Roasted Corn-Bacon Guacamole

This post contains two Guacamole with Roasted Corn recipes.

  • Roasted Corn-Bacon Guacamole Test

  • Copycat Chili's Fire-Grilled Corn Guacamole (bottom of this page) 



Test! Roasted Corn-Bacon Guacamole ingredients (10)
Makes about 4 servings
2 medium ears fresh corn or about 1.25 cups corn kernels (divided use)
3 avocados, peeled, pitted and coarsely chopped
1/4 to 1/2 cup finely diced red onion according to personal preferences
1/2 cup seeded and diced Roma tomato, about 1.5 to 2 tomatoes
6 slices cooked bacon, drained well and crumbled (divided use)
1/3 cup chopped pickled jalapeño chile peppers, drained (if you like the heat, add a bit of the brine)
About  1.5 tsp to 1/4 cup chopped cilantro according to personal preferences
About 1.5 Tbsp. to 1/4 cup freshly-squeezed lime juice, about 2 to 3 limes maxium
Pepper to taste
Salt to taste

For serving
Blue corn tortilla chips

Variations
For a creamier dip, mash avocados to a smooth pulp (or purée), peel the tomato and add 2 Tbsp Crema Espesa or sour cream.


Test! Roasted Corn-Bacon Guacamole directions
Advance preparation
Choose roasting method (click here for suggestions). Select corn. Roast corn. When cool enough to handle, cut kernels off fresh cobs.


Safely cut kernels off fresh cobs
Start by cutting the cob in half crosswise and stand it on its flat, cut end in a bowl. Then, use a sharp chef’s knife to cut kernels off the ear, one side at a time, using a sawing motion. Be careful not to cut into the cob; cut only about the top 1/2 to 2/3 of the kernels.

Then flip your knife over and run the dull side down the length of the ear, to press out the rest of the scrapings and the milk.


Prepare dip
Reserve some of the roasted corn and cooked bacon for garnish,

Mash the avocados. Combine with the roasted corn and other dip ingredients through cilantro. Season to taste with lime juice, salt and pepper.

Garnish top with the reserved corn and bacon.


Serve
Serve Roasted Corn-Bacon Guacamole with blue corn tortilla chips.


Adapts "50 Salsa and Guacamole Recipes: Find dozens of new ways to make your favorite Mexican dips." Food Network. Television Food Network, G.P. n.d. Web. 26 Ap. 2015.







Copycat Chili's Fire-Grilled Corn Guacamole ingredients
Makes 8 servings
4 ripe avocados, pitted and cut into cubes
1/2 cup pico de gallo
1 to 2 ears fresh corn
1 to 2 fresh jalapeño peppers
3 Tbsp freshly-squeezed lime juice
4 tsp chopped fresh cilantro leaves
2 tsp salt

For serving
Tortilla chips
Salsa


Copycat Chili's Fire-Grilled Corn Guacamole directions
Husk and wash corn, then deep fry for one (1) minute.

Wash jalapeño(s) and deep fry for one (1) minute.

Place corn and jalapeño(s) on gas grill just long enough to slightly blacken each side.

Remove corn kernels from cob and measure out 1 cup of kernels.

Remove stem from jalapeño(s) and dice.

In a large bowl, mash the avocados. Then, add the pico de gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt; stir well.

Serve with tortilla chips and salsa.

Source



You might like
Ranch Guacamole via The Recipe Critic


Index
Appetizers and Snacks > Cold dips / spreads
copycats
corn
Latin / Latin-style
roasted

Page Last Modified 16 June 2015

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