Roasted Poblano & Corn Guacamole

Hands down my favorite snack on earth is chips and guacamole. For me, the perfect guacamole has to be the perfect mixture of smooth and chunky. Using a whisk to mash the avocados is the perfect way to achieve the optimal texture. After that, my trick is to use a mix of lemon and lime juice in the guacamole. While it may seem unnecessary to use both, the combination is absolutely delicious!
It’s then loaded with all the great mix-ins like charred fresh corn, smokey poblano, and crunchy red onion. To finish it off, I like to top my guac with queso fresco cheese for a fatty, salty note that pairs beautifully with the other ingredients. All together it’s going to best one of the best guacamoles you have ever made!

Roasted Poblano & Corn Guacamole

Calories 425.45 kcal

WHAT YOU'LL NEED
 

  • 1 poblano pepper
  • 2 ears of corn
  • 4 ripe avocados
  • 1 lime juiced
  • ½ lemon juiced
  • 1 small onion minced
  • 1 clove garlic minced
  • 1 tablespoon cilantro chopped
  • Salt & Pepper to taste
  • ¼ cup Queso Fresco crumbled (optional)

Instructions
 

  • Place the poblano directly onto the grates of your stovetop and turn on a high flame underneath it. Using tongs, carefully turn the poblano occasionally to char it on all sides. Meanwhile, grill the corn with the husk still on for about 5 minutes then remove husk and grill for an additional 5 minutes.
  • Once the poblano is fully charred, place in a plastic bag, seal and allow to steam while making the guacamole. Cut off the kernels of the corn cobs and set aside. Shake around the poblano to remove the burnt skin. Cut half of the flesh into chopped pieces.
  • In a large bowl mash the avocados. Add in the lime juice, lemon juice, onion, garlic, cilantro, poblano, and grilled corn. Season with salt and pepper, to taste. (Top with crumbled up Queso Fresco, if desired.)
  • Serve with freshly fried tortilla chips.
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