Best 5 Spicy Broiled Corn Guacamole Recipes
Indulge in a tantalizing culinary journey with our Spicy Broiled Corn Guacamole, a vibrant fusion of flavors that will set your taste buds ablaze. Embark on a zesty adventure with our meticulously curated collection of recipes, each offering a unique twist on this classic Mexican appetizer.
From the Spicy Broiled Corn Guacamole, a tantalizing blend of charred corn, fiery jalapeños, and creamy avocado, to the Guacamole with Roasted Tomatillo Salsa, a delightful harmony of smoky tomatillos and tangy lime, our recipes cater to diverse palates.
Explore the depths of flavor with our Guacamole with Roasted Poblano Chiles, where the subtle heat of roasted poblanos mingles with the richness of avocado, creating a symphony of textures and tastes. For a refreshing twist, try our Guacamole with Pineapple and Mango, a tropical paradise where the sweetness of pineapple and mango dances with the creaminess of avocado.
Elevate your guacamole experience with our Guacamole with Black Beans and Corn, a hearty and satisfying rendition that combines the classic flavors of guacamole with the wholesome goodness of black beans and corn. And for those who love a touch of heat, our Guacamole with Sriracha and Lime will ignite your senses with its fiery kick.
So, gather your ingredients, fire up your grill or oven, and embark on a culinary adventure that will leave you craving more. Our Spicy Broiled Corn Guacamole and its accompanying recipes are sure to become your go-to starters for any occasion, leaving your guests begging for more.
SPICY CORN GUACAMOLE
Easily give guacamole a taste twist with colorful additions like vacuum-packed whole kernel corn and sliced jalapenos.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- In 8-inch nonstick skillet, cook corn over medium-high heat 5 to 8 minutes, stirring occasionally, until lightly toasted.
- Meanwhile, in medium bowl, mix remaining ingredients except tortilla chips with fork, mashing avocados. Stir in corn. Serve with tortilla chips.
Nutrition Facts : Calories 90, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g
GUACAMOLE WITH CORN
This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Ana Maria Gonzalez
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 11.2 g, Fat 11.8 g, Fiber 5.5 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.6 mg, Sugar 1.5 g
ROASTED CORN GUACAMOLE
Steps:
- Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.
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.
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.)
Tips:
- For the best flavor, use fresh corn on the cob. Shuck the corn and remove the silk before cooking.
- If you don't have a grill, you can broil the corn in the oven. Preheat the oven to 450 degrees Fahrenheit and cook the corn for 10-12 minutes, turning once halfway through.
- To make the guacamole, simply mash the avocado with a fork. Add the lime juice, cilantro, onion, and salt and pepper to taste.
- Serve the corn on the cob with the guacamole and a sprinkle of cotija cheese.
- For a spicier guacamole, add a finely chopped jalapeño pepper.
- For a creamier guacamole, add a dollop of sour cream or Greek yogurt.
- If you are making the guacamole ahead of time, store it in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before serving.
Conclusion:
This spicy broiled corn guacamole is a delicious and easy appetizer or snack. It's perfect for summer parties or potlucks. The corn is grilled or broiled until it's slightly charred and then topped with a creamy avocado guacamole. The cotija cheese adds a salty and tangy flavor that complements the corn and guacamole perfectly. This dish is sure to be a hit with everyone who tries it!
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