Guacamole With Grilled Corn

Another way to "grill" (or at least brown/char) the corn is to coat the shucked ears very lightly with oil and turn them several times in a hot cast-iron skillet. Cool and scrape as directed. That's the way I do it; in a large enough skillet, I can easily do both ears (or more than two) at once. And please, do not discard the cobs! Save them to make a slightly smoky corn stock.

If it were me, I'd add some finely chopped fresh summer tomato! The combination of the grilled summer corn and summer tomatoes adds complexity. And, please, always use serrano not jalapeño!

Agreed that mortar and pestle is key for extracting flavor (same applies to pesto). Only difference that I do with guac is to add the lime juice with the onions to sort of pickle them and mellow their flavor a bit. Not sure if there is a downside to that. Adding roasted corn and cotija is fantastic.

I think I'll be very lazy and use TJ's delicious frozen roasted corn.

Don't throw away the corn cobs! Toss in the freezer, and use for vegetable stock and soups. You won't believe how much flavor they pack!

If you have left over guacamole, cover with tortilla chips pressed slightly into the surface and put a lid or wrap on the container. When you go to reuse it, you'll have to throw those chips away - they get soggy - but it keeps the air off the guac so it doesn't turn brown.

re: keeping guac green - scrape leftover guac onto plastic wrap and then roll it up like you would a compound butter (to make a log, but a short one to minimize surface area) and twist the ends like a taffy wrapper, eliminating as much air as possible. the only way to keep it green is to keep air away from it. pits will not do anything. citrus does not do anything either. the amount of citrus needed to keep it from browning would make it inedible. (1/2)

Guacamole is similar to gazpacho in that both go back many, many centuries and come in many forms, colors and mixtures. Rather than debate whose version of guacamole is most "authentic," open your hearts and minds to trying something a little--or maybe even a lot--different. As for choosing avocados, we buy Haas avocados only when they are hard as a rock, leave them in a bowl on the table for a day or two and eat them when they first show signs of slight give or softness.

I agree! Microwaving the corn ears while still in the husks is so easy. 3 to 4 minutes, depending on the size. Then cut off about 1/2 inch off the bottom and squeeze the corn ear out while grasping the silken end with a kitchen towel. Pops right out with nary a thread of silk on it.

From AvoSeedo: "Putting golf balls in your guacamole would be just as effective as putting pits in there to keep it from turning brown" because it's keeping oxygen from the guac.

highly recommend steaming corn first and then high temp char. you will retain more flavor and remove part of the starchiness.

Made this for Saturday night appetizers and it was a delight. I used my Japanese suribachi for the first time to make guacamole and I will always use it in the future. The result was much better than just mixing everything together and it seems to work as well as a molcojete. The grilled corn really sweetens the dish and I used Parmesan reggiano, which makes everything better. I also used Fresno chilies, my favorites, perfect balance of heat and sweetness

This sounds amazing and perfect for end-of summer. I make something similar but as more of a salad, with the avocados chopped vs mashed, and sometimes I'll throw in some diced cucumber for additional crunch.

This dip was a huge hit at a summer party. I charred the corn in an iron skillet as suggested and it looked beautiful. I added some halved cherry tomatoes since we have a bumper crop and substituted fresh parley and oregano from the garden since I had forgotten to buy cilantro. I will definitely be making this again and will remember the cilantro.

What's all the concern about keeping the leftovers green? Who has leftovers? This was worth all the work and thank you for the tips for those of us who have neither yards to grill in nor kitchen space to store a molcajete.