When the Motherhood invited me to join Meghan, Renee, and Diane for a recipe project featuring Avocados from Mexico, I knew exactly what I wanted to recreate: Chili’s Fire-Roasted Corn Guacamole. By combining a recipe from Food.com (submitted by a Chili’s employee as the actual recipe) and another from the Pioneer Woman, I’ve not only come up with a great knock-off, but learned how to fire-roast corn on my gas stove!
My ingredients included avocados, a jalapeño pepper, corn, cilantro, a lime, 2 cloves of garlic, cumin, Kosher salt, and pico de gallo, which I got from Moe’s (yes, I cheated; my son works there and we eat there at least once a week). If you don’t have pico, you’ll have to add tomato and onion to the recipe. Pico de gallo also has cilantro, so I added a conservative additional amount since there was already some in the pico.
A friend recommended soaking the corn in water overnight to soften it and add moisture before fire roasting.
My kids think I get a little carried away with corn. I used three ears, but two would be enough.
To fire roast, I shucked the corn and placed it directly on my gas stove burners, all three ears at the same time. I used tongs to pick it up and turn to cook evenly. I thought the large burner would work better, but actually the smaller were best. It hissed and popped a little bit, and probably took about ten minutes to cook.
Look how good it looks!
Then I used this awesome new gadget I found at Ross to remove the corn from the cob. See its smile?
It’s crucial to buy avocados that will be ripe when needed. If you’re unsure how to evaluate them, click here for more information. After halving the avocados and removing the pit, I cut them up and scooped them out like the Pioneer Woman shows in her post. They don’t require any additional prep.
Add the pico de gallo, garlic, jalapeño pepper, cumin, salt, cilantro, and lime juice. Helpful instructions for juicing a lime can be found here.
Voila! This recipe filled three of these small square bowls, which have a one and a half cup capacity. The first bowl was emptied almost instantaneously and then I tortured my kids by saving the other two for a party.
- 5 ripe avocados
- 2-3 ears of fresh corn, fire-roasted on a grill or your gas stovetop
- juice of 1 lime
- ¾ cup pico de gallo
- 2-3 cloves of garlic, to taste
- 1 jalapeño pepper, seeded and finely diced
- ¼ tsp. ground cumin
- ½ tsp. Kosher salt
- fresh cilantro, to taste
- Soak 2-3 ears of corn, in husk, overnight in water.
- Shuck them (remove the husk) and then roast them over a grill or the burners of your gas stovetop.
- Remove the kernels from the cob with a knife or other kitchen gadget and put them in a medium bowl.
- Halve the avocados, and then use a knife to cut the inside into smaller pieces, which you'll scoop out of the peel and add to the corn.
- Add the pico de gallo, garlic, jalapeño pepper, cumin, salt, cilantro, and lime juice. To juice the lime, cut it in half across the middle (not top to bottom), poke the inside with a fork to release the juice, and then squeeze juice into the bowl.
- Stir together and eat with tortilla chips. Refrigerate leftovers.
Check out the other ladies on the Atlanta Avocado Team or visit Avocados from Mexico for additional recipes.