Ultimate Grilled Corn and Poblano Guacamole: A Fresh Summer Twist on a Classic Dip
This classic guacamole dip receives an exciting upgrade with the vibrant addition of fresh charred corn, smoky poblano pepper, and creamy crumbled queso fresco cheese. It’s a symphony of flavors and textures perfect for any occasion!
I must admit, I am currently obsessed with guacamole. Or perhaps, it’s avocados in general. Lately, if a dish features avocados, I’m undeniably ordering it, making it, and savoring every bite. I’m wholeheartedly making up for all those perplexing years when I declared I absolutely did not like avocados (what on earth was I thinking?!). Now, I proudly stand among the ranks of avocado enthusiasts, fully embracing their creamy deliciousness.
And honestly, who isn’t having a moment with avocados these days? From fancy avocado toast dominating social media feeds to bowls of vibrant green goodness gracing every table, avocados have taken the culinary world by storm. It’s a trend I’m more than happy to participate in, especially when it involves a fresh, homemade batch of guacamole.
While I highly doubt I could ever encounter a homemade guacamole that I wouldn’t instantly fall in love with or eagerly scoop up with a perfectly thin and crispy tortilla chip, this particular chunky grilled corn and poblano guacamole has undoubtedly captured my heart as a new, undeniable favorite. It’s not just guacamole; it’s an experience that truly elevates the classic dip to an extraordinary level.
Why This Grilled Guacamole Is a Summer Sensation
If I were to describe this incredible recipe to anyone, I would simply say, “summer meets guacamole.” This isn’t just a catchy phrase; it genuinely embodies the essence of this chunky dip. It’s chock-full of so many quintessential summer ingredients, each bringing its unique flavor and texture to create a truly unforgettable appetizer. The interplay of smoky, sweet, creamy, and spicy notes makes it far more complex and interesting than your everyday guacamole.
The Magic of Grilled Corn Kernels
Let’s talk about grilled fresh corn kernels. Check! This ingredient is a total game-changer. Grilling the corn before adding it to the guacamole does two wonderful things: it intensifies its natural sweetness and adds a beautiful, subtle smokiness that you just can’t get from plain boiled or raw corn. The slight char on the kernels provides an appealing visual element and a delightful textural contrast against the creamy avocado. It’s the taste of summer sunshine, captured in every bite.
Smoky Poblano Pepper and Char-Grilled Onion
Next up, roasted poblano pepper. Check! Poblanos offer a mild, earthy heat that is far less intense than a jalapeño, making them perfect for those who enjoy flavor without overwhelming spice. Roasting the poblano over an open flame or under a broiler softens its flesh and imparts an incredible smoky depth. This smoky quality pairs perfectly with the grilled corn and avocados, adding an authentic Mexican flair to the dip.
And let’s not forget those smoky, char-grilled onion pieces! Definitely. Grilling the onion slices until they are tender and slightly caramelized brings out their inherent sweetness and adds another layer of complex, savory flavor. The char marks provide a beautiful visual and an even deeper smoky note, harmonizing wonderfully with the other grilled components. These small, thoughtful additions transform a simple dip into a gourmet experience.
The Creamy Base: Perfect Avocados
At the heart of any great guacamole are, of course, the avocados. For this recipe, we use three ripe Hass avocados, ensuring that creamy, rich foundation that we all adore. Choosing perfectly ripe avocados is key—they should yield slightly to gentle pressure but not be too soft. Avocados are not only delicious but also packed with healthy monounsaturated fats, fiber, and essential vitamins and minerals, making this a surprisingly nutritious dip.
A Touch of Freshness and Tang: Queso Fresco, Lime, and Cilantro
Oh, and for good measure, a generous sprinkling of crumbled queso fresco cheese. Cheese, in my opinion, is an everyday ingredient around these parts, as it absolutely should be! Queso fresco adds a wonderful salty, tangy, and slightly milky creaminess that complements the richer flavors beautifully. It’s a fresh, crumbly cheese that doesn’t overpower but rather enhances the other components.
To brighten everything up and tie all the flavors together, fresh lime juice and roughly chopped cilantro leaves are essential. The acidity of the lime cuts through the richness of the avocado and cheese, providing a refreshing zing, while the cilantro adds that distinctive, aromatic fresh herb flavor that is synonymous with Mexican cuisine. These elements are non-negotiable for a truly authentic and vibrant guacamole.
Grilled Corn and Poblano Guacamole Recipe
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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
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Prepare the Onion and Poblano Pepper: Heat a grill pan (or an outdoor gas grill) over medium-high heat. Lightly brush the onion pieces with olive oil. Grill them for 4 to 5 minutes on each side, or until they are beautifully browned with nice char marks. Transfer the grilled onion to a plate and set aside. Repeat this process with the ear of corn, turning it until it is evenly grilled and slightly charred on all sides.
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Preheat your broiler to high, or if you have a gas stove, place the poblano pepper directly over a flame. Roast the poblano chile (it can be placed on a piece of foil, no oil is needed) until its skin is blackened and blistered on all sides. Once roasted, allow all of the cooked vegetables to cool sufficiently to handle. Carefully chop the grilled onion pieces into a medium dice. Using a sharp knife, cut the kernels of corn off the cob. For the poblano pepper, gently rub off the blackened skin, discard the stem and seeds, then cut the flesh into a small dice.
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Carefully cut the ripe avocados in half and remove their pits. In a large mixing bowl, use a large fork to mash one of the avocados to create a creamy base. Cut the remaining two avocados into a small dice, maintaining some texture, and add them to the bowl with the mashed avocado. Add the chopped grilled onion, grilled corn kernels, and diced poblano pepper to the bowl. Finally, add the crumbled queso fresco cheese, fresh lime juice, and chopped cilantro leaves. Gently stir all the ingredients together until they are evenly incorporated, being careful not to over-mash the diced avocado pieces. Season to taste with kosher salt and black pepper. If you desire more tang, add additional lime juice. Serve this delicious, chunky grilled corn and poblano guacamole immediately with your favorite tortilla chips, or as a vibrant accompaniment to grilled fish or shrimp.
Serving Suggestions for Your Grilled Corn and Poblano Guacamole
This chunky grilled corn and poblano guacamole is incredibly versatile and can be enjoyed in a multitude of ways. While a classic bowl of crispy tortilla chips is always a winner, don’t limit yourself! Consider it a fantastic topping for tacos, burritos, or quesadillas, adding an explosion of fresh, smoky flavor. It also makes an excellent side for grilled chicken, fish, or shrimp, enhancing the entire meal with its vibrant profile. You can even dollop it onto scrambled eggs for a gourmet breakfast or use it as a spread in sandwiches and wraps for a healthier, flavorful alternative to mayonnaise.
Tips for the Best Guacamole Experience
- Choose Ripe Avocados: The success of your guacamole heavily relies on perfectly ripe avocados. They should be firm but yield gently to pressure. Avoid those that are too hard (underripe) or too soft (overripe).
- Don’t Over-Mash: For a chunky guacamole, mash only a portion of the avocado and dice the rest. This provides wonderful textural contrast.
- Fresh Ingredients Are Key: The “summer” aspect of this dip truly shines when you use fresh, seasonal corn and cilantro.
- Adjust to Taste: Salt, pepper, and lime juice are crucial for balancing flavors. Always taste and adjust as you go along. Some people prefer more tang, others more salt.
- Prevent Browning: To keep your guacamole from browning, press a piece of plastic wrap directly onto the surface of the dip, ensuring no air pockets. Store it in the refrigerator. The lime juice also helps slow down oxidation.
- Spice it Up: If you prefer more heat, you can add a finely diced jalapeño or serrano pepper along with the poblano. For a truly fiery kick, a dash of your favorite hot sauce or a pinch of cayenne pepper can be incorporated.
- Customize Your Cheese: While queso fresco offers a unique tang, other crumbly Mexican cheeses like cotija would also work beautifully, adding a saltier punch.
This Grilled Corn and Poblano Guacamole is more than just a dip; it’s a celebration of fresh, seasonal ingredients brought to life with a smoky, vibrant twist. Whether you’re hosting a summer barbecue, looking for a healthy snack, or simply craving something utterly delicious, this recipe is sure to impress. Its robust flavors and satisfying textures make it an irresistible addition to any table. So go ahead, whip up a batch, and let the flavors transport you to a sunny, delicious paradise!