**Chilis Fire Grilled Corn Guacamole: A Trio of Delectable Recipes**
Indulge in a culinary journey with our enticing trio of recipes, where flavors dance and textures tantalize. Embark on a culinary adventure, starting with our Chilis Fire Grilled Corn Guacamole, a vibrant union of sweet corn, zesty chilis, and creamy avocado. Experience a symphony of flavors as the smoky notes of grilled corn blend seamlessly with the tangy kick of chilis and the rich, velvety texture of avocado. Prepare to be captivated by this vibrant and flavorful appetizer or side dish.
Next, tantalize your taste buds with our Fire Roasted Tomato Salsa, a fiesta of bold flavors. Dive into a symphony of textures, where juicy tomatoes, roasted to perfection, mingle with crisp onions, zesty cilantro, and a hint of heat. Elevate your meals with this versatile salsa, perfect for adding a burst of flavor to tacos, burritos, enchiladas, or simply enjoying with tortilla chips.
Finally, embark on a culinary voyage with our delectable Grilled Corn and Black Bean Salad, a harmonious blend of flavors and textures. Delight in the symphony of grilled corn, tender black beans, crisp red onion, and a zesty cilantro dressing. This refreshing and flavorful salad is a perfect side dish for any occasion, offering a balance of sweet, savory, and tangy notes.
Prepare to embark on a culinary adventure with our trio of recipes, each offering a unique and tantalizing experience. Whether you're hosting a party, seeking a flavorful addition to your meals, or simply craving a delightful treat, these recipes are sure to satisfy your taste buds and leave you craving more.
GUACAMOLE WITH GRILLED CORN
This simple summer dip combines guacamole with sweet grilled corn and tangy Cotija cheese. The key to great guacamole is to pound the aromatics in a mortar and pestle or molcajete with salt, producing a guacamole with deep flavor from minimal ingredients.
Provided by J. Kenji López-Alt
Categories dips and spreads
Time 25m
Yield About 3 cups
Number Of Ingredients 9
Steps:
- Prepare a coal or gas grill so it's at high heat. Add the corn and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 15 minutes. When corn is cool enough to handle, hold one ear upright in a large bowl and, using a sharp knife, cut off the kernels. Discard the cob, then repeat with the other ear. Let cool completely before adding to the finished guacamole.
- Meanwhile, in a large granite mortar and pestle or molcajete (see Tip), combine the onion, chile, cilantro and salt. Pound into a rough paste, 2 to 4 minutes. Transfer the paste to a large bowl.
- Add the flesh of the avocados and the lime juice. Crush the avocados into a chunky dip using the pestle or the back of a large spoon. Once corn kernels are completely cooled, add them and the Cotija to the large bowl, reserving a little of each for garnish. Fold together the guacamole, corn and cheese, and season to taste with more salt and lime juice. Sprinkle with remaining cilantro, Cotija and corn. Serve immediately with tortilla chips. (Try to eat in one sitting. Leftover guacamole stored in the fridge turns brown quickly.)
CHILI'S FIRE-ROASTED CORN GUACAMOLE RECIPE
Make our Chili's Fire-Roasted Corn Guacamole Recipe at home for your next party or anytime you want to enjoy fresh Mexican Flavor.
Provided by Mark
Categories Appetizer Dip Outdoor Cooking Party Recipe
Time 40m
Number Of Ingredients 11
Steps:
- In a deep fryer or on the stovetop in a large pot or Dutch oven, heat oil to 350°F.
- Preheat grill to hot fire.
- Husk and wash corn.
- When oil is hot deep fry corn for 1 minute. Remove and set aside.
- Place jalapeños in hot oil and deep fry for 1 minute. Remove.
- Place corn and jalapenos on grill. Cook, turning, until lightly blackened evenly on all sides. Alternately, blacken under the broiler, turning frequently. Remove from grill (or oven) and allow to cool enough to touch.
- Remove corn kernels from cob. Measure out 1 cup of kernels. Set aside.
- Remove stem from jalapeño. Finely chop. Set aside.
- When Ready to Enjoy Guacamole
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin. (Some people like to score the avocado with a knife before scooping.) Make sure to gently scrap the skin to get the dark, creamy "good stuff."
- Place 2/3 to 3/4 of the softest avocados in a mixing bowl. Using a fork, roughly mash them.
- Place the remaining firmest avocados on a cutting board or plate and chop into 1/4 to 1/2-inch pieces. Add these to the mashed avocado in the bowl and mix well.
- Add pico de gallo, roasted corn kernels, roasted jalapeños, lime juice, cilantro and salt.
- Sprinkle with cotija cheese.
- Serve immediately with tortilla chips and salsa.
COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY
The secret to Chili's roasted street corn is the charred exterior. Without a grill, Katie improvised and roasted the corn in the oven to achieve similar results, then slathered the cob with creamy, spicy mayo and topped it with Cotija cheese and cilantro. If you don't have Cotija, you can substitute grated Parmesan cheese.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
- Roast for 15-20 minutes, until charred on the outside and tender on the inside.
- In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
- Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 33 grams, Fat 31 grams, Fiber 3 grams, Protein 7 grams, Sugar 7 grams
CHARRED CORN GUACAMOLE WITH CORN CHIPS
Steps:
- Heat the grill to high.
- Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
- Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
- How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
CHILI'S GUACAMOLE
Make and share this Chili's Guacamole recipe from Food.com.
Provided by tia.oliva
Categories Vegetable
Time 15m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator.
Tips:
- Choose ripe, fresh corn: Look for ears with tightly packed kernels and bright green husks. Avoid ears with dried-out tips or brown silk.
- Prepare the corn properly: Remove the husks and silk, then rinse the ears under cold water. For grilled corn, brush the ears with oil and sprinkle with salt and pepper.
- Cook the corn over high heat: This will help to char the kernels and give them a smoky flavor. You can grill, roast, or pan-fry the corn.
- Make the guacamole ahead of time: This will allow the flavors to meld and develop. You can store the guacamole in the refrigerator for up to 3 days.
- Serve the corn and guacamole with your favorite toppings: Some popular options include salsa, sour cream, cheese, and diced tomatoes.
Conclusion:
Fire-grilled corn and guacamole are a delicious and easy-to-make summer side dish. With just a few simple ingredients, you can create a dish that is packed with flavor. The smoky corn and creamy guacamole are a perfect combination, and they are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy side dish, give this recipe a try.
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