Ultimate Grilled Corn and Poblano Guacamole: A Summer Flavor Fiesta
Classic guacamole dip gets a sensational twist with the addition of fresh charred corn, smoky poblano pepper, and creamy queso fresco cheese. This isn’t just any guacamole; it’s a vibrant, textural masterpiece that brings the best of summer to your table.
There’s an undeniable allure to guacamole, and if you’re anything like me, you’re currently experiencing a full-blown love affair with avocados. What was once a fleeting fancy has turned into a deep, abiding appreciation for this versatile, creamy fruit. For years, I inexplicably claimed not to like avocados – a culinary misstep I now eagerly rectify by ordering or preparing any dish featuring them. It seems I’ve finally joined the vast, avocado-loving majority.
Indeed, who isn’t captivated by avocados these days? From the ubiquitous fancy avocado toast that has taken over brunch menus and social media feeds, to the endless variations of salads, bowls, and dips, avocados are having a major moment. And while I genuinely believe there’s no such thing as a “bad” homemade guacamole (especially when paired with perfectly thin and crispy tortilla chips), this particular rendition – our chunky grilled corn and poblano guacamole – has absolutely stolen my heart. It’s an instant favorite, boasting layers of flavor and texture that elevate it beyond the ordinary.
Why This Grilled Corn Guacamole Stands Out
If I had to sum up this recipe in a phrase, it would be: “summer meets guacamole.” This isn’t just about mashing avocados; it’s about infusing them with the vibrant, smoky essence of summer’s bounty. The magic lies in the carefully chosen, seasonal ingredients that give this chunky guacamole its distinctive character. Every spoonful is a celebration of fresh produce, elevated by simple grilling techniques.
The Star Ingredients: A Symphony of Flavors
- Grilled Fresh Corn Kernels: Absolutely essential. Grilling the corn brings out its natural sweetness, adding a delightful char and smoky depth that raw corn simply can’t replicate. It’s a game-changer for texture and flavor.
- Roasted Poblano Pepper: Providing a mild, earthy heat and another layer of smokiness, the poblano pepper is roasted until beautifully blackened. This process not only tenderizes it but also concentrates its unique flavor, making it a perfect counterpoint to the creamy avocado.
- Smoky, Char-Grilled Onion Pieces: Don’t skip these! Grilling the white onion mellows its sharp pungency, transforming it into sweet, smoky pieces that add an incredible savory base to the dip.
And for an added touch of creamy, tangy perfection, we include a generous sprinkling of crumbled queso fresco cheese. Cheese, in its many glorious forms, is truly an everyday staple in our culinary adventures, and it fits perfectly here. Its mild, fresh flavor and crumbly texture melt beautifully into the guacamole, providing a delightful contrast to the other chunky ingredients.
Crafting the Perfect Chunky Guacamole: Tips and Techniques
Making this grilled corn and poblano guacamole is more than just following a recipe; it’s about embracing the simple joy of fresh ingredients. Here are some tips to ensure your guacamole is nothing short of spectacular:
Choosing and Preparing Avocados
The foundation of any great guacamole is perfectly ripe avocados. Look for Hass avocados that yield slightly to gentle pressure when squeezed. Avoid those that are too soft (overripe) or too firm (underripe). To prepare, simply cut them in half lengthwise, twist to separate, and carefully remove the pit. One key technique for chunky guacamole is to mash one avocado for creaminess and dice the others for texture. This creates that desirable balance between smooth and substantial.
Mastering the Grill for Corn and Onions
Using a grill pan indoors or an outdoor gas grill works perfectly for the corn and onions. The goal is a nice char without burning. Brush your onion slices with a little olive oil to prevent sticking and encourage browning. Grill them until tender with visible grill marks. For the corn, turn it frequently to ensure even charring on all sides. This smoky sweetness is crucial for the overall flavor profile of the guacamole.
Roasting the Poblano Pepper
Roasting the poblano pepper under a broiler or over an open flame until its skin is blackened and blistered is a quick and effective way to infuse smoky flavor and make it easy to peel. Once roasted, place the pepper in a paper bag or cover it with foil for a few minutes to steam; this helps loosen the skin. Afterward, simply rub off the blackened skin, remove the stem and seeds, and dice the tender flesh. The mild heat and earthy notes of the poblano are indispensable in this recipe.
Once your grilled and roasted components are ready and cooled, it’s time to bring everything together. Combine the mashed and diced avocados with the chopped grilled onion, charred corn kernels, and diced poblano pepper. Add the crumbled queso fresco, fresh lime juice (which brightens the flavors and helps prevent browning), and roughly chopped cilantro. A gentle stir ensures all the incredible ingredients are evenly incorporated, maintaining that wonderful chunky texture. Season generously with kosher salt and black pepper to taste, and don’t hesitate to add a little more lime juice if you crave extra zest.
Grilled Corn and Poblano Guacamole
Pin
Review
SaveSaved!
Ingredients
- ½ medium white onion sliced crosswise into ½-inch thick disc rings
- extra virgin olive oil
- kosher salt
- 1 medium ear fresh corn husked and cleaned of silk
- 1 fresh poblano pepper
- 3 ripe Hass avocados
- ¼ cup crumbled queso fresco cheese
- 3 tablespoons (45 mL) fresh lime juice
- ¼ cup fresh cilantro leaves roughly chopped
Instructions
-
Prepare the Onion and Poblano Pepper: Heat a grill pan (or outdoor gas grill) over medium-high heat. Brush the onion pieces with olive oil. Grill for 4 to 5 minutes on each side, or until browned. Set aside on a plate. Repeat with the ear of corn, turning it until it is evenly grilled on all sides.
-
Preheat the broiler to high (or place over a flame). Roast the poblano chile (on a piece of foil; no oil needed) until blackened on all sides. Allow all of the vegetables to cool. Chop the onion pieces into a medium dice. Cut the kernels of corn off the cob, and rub the blackened skin off the poblano pepper, discard the stem and seeds, and cut into a small dice.
-
Cut the avocados in half and pit them. Mash one avocado with a large fork in a large bowl. Cut the remaining avocados into a small dice, and add to the bowl. Add the chopped onion, grilled corn kernels, and diced poblano pepper to the bowl. Add the queso fresco cheese, lime juice, and cilantro leaves and gently stir until evenly incorporated. Season to taste with salt and pepper (and additional lime juice, if desired). Serve with chips or with grilled fish or shrimp.
Serving Suggestions for Your Incredible Guacamole
While a generous bowl of this chunky grilled corn and poblano guacamole with a mountain of crispy tortilla chips is a perfect pairing, its versatility extends far beyond a simple dip. Here are some ideas to make this guacamole a star at your next meal:
- Classic Dip: Serve it alongside your favorite tortilla chips – the sturdier, the better, to handle those chunky ingredients!
- Taco & Fajita Topping: Elevate your taco nights with a dollop of this flavorful guacamole. It adds a fresh, creamy, and smoky element that pairs wonderfully with chicken, beef, or vegetarian fillings.
- Grilled Fish or Shrimp: The smoky notes in the guacamole complement grilled seafood beautifully. Serve it as a fresh topping for fish tacos, grilled salmon, or seared shrimp.
- Burgers and Sandwiches: Spread a layer of this guacamole on your burgers or sandwiches for an instant flavor upgrade. It’s especially good with chicken or turkey burgers.
- Salad Enhancer: Add a scoop to your favorite summer salads for an extra boost of flavor and healthy fats. It works exceptionally well in a grain bowl or a mixed green salad with a lime vinaigrette.
- Breakfast & Brunch: Don’t forget breakfast! A spoonful on scrambled eggs, a breakfast burrito, or even just alongside some fresh fruit makes for a delightful start to the day.
Storage Tips for Fresh Guacamole
Guacamole is best enjoyed fresh, but if you have leftovers or are preparing it slightly ahead of time, here’s how to minimize browning:
- Airtight Container: Transfer the guacamole to an airtight container.
- Smooth the Top: Flatten the surface of the guacamole with the back of a spoon.
- Add a Layer of Protection: Pour a thin layer of lime juice or cold water directly over the surface of the guacamole. This creates a barrier against oxygen.
- Press Plastic Wrap: Place a piece of plastic wrap directly onto the surface of the guacamole, pressing out any air bubbles, before sealing the container lid.
- Refrigerate: Store in the refrigerator for up to 1-2 days. Before serving, simply pour off any liquid, give it a gentle stir, and enjoy.
The Goodness of Guacamole: Beyond Taste
Beyond its incredible taste, this homemade grilled corn and poblano guacamole is packed with nutritional benefits. Avocados are a fantastic source of healthy monounsaturated fats, fiber, vitamins (like K, C, B6, E), and potassium. Fresh corn provides carbohydrates and fiber, while poblano peppers add vitamins and a touch of capsaicin. Coupled with fresh lime and cilantro, you’re not just enjoying a delicious dip, but also a wholesome one!
So, next time you’re craving a dip that’s bursting with flavor and boasts an irresistible chunky texture, look no further. This Grilled Corn and Poblano Guacamole is your ticket to a summer flavor fiesta, perfect for any gathering or a simple, indulgent snack. Give it a try – your taste buds will thank you!