Spicy Broiled Corn Guacamole Recipes

SPICY CORN GUACAMOLE

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.

GUACAMOLE WITH CORN

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.

SPICY GUACAMOLE

Steps:

• Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.

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.

CHILI'S FIRE-ROASTED CORN GUACAMOLE RECIPE

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.

SPICY BASIL GUACAMOLE

Steps:

• In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste.
• If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days.

GUACAMOLE WITH FRESH CORN AND CHIPOTLE

Steps:

• Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.
• *Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.