Charred Corn Guacamole

Reprinted from Absolutely Avocados by Gaby Dalkin. Copyright © 2013. Published by Houghton Mifflin Harcourt.

Charred Corn Guacamole

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    2 ears of corn, husks and silks removed 1 teaspoon ground cumin
    2 teaspoons extra-virgin olive oil 1/2 teaspoon red pepper flakes
    3 Hass avocados Coarse salt and freshly ground black pepper to taste
    1/3 cup chopped scallions Tortilla chips, for serving
    1 tablespoon fresh lemon juice


    Prep: 10 min Total:
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    • 1

      Prepare a gas, charcoal, or indoor grill.

    • 2

      Brush the cleaned ears of corn with the olive oil and transfer them directly to your grill. Let the corn start to blister for a few minutes on each side, rotating accordingly until all sides of the corn are slightly charred, about 10 minutes. Remove the corn from the grill and let cool.

    • 3

      Cut the kernels off the cobs by laying each cob flat on a cutting board and using a sharp knife to remove the kernels. Transfer the kernels to a large bowl. Set aside a handful to garnish the guacamole.

    • 4

      Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in the bowl.

    • 5

      Add the scallions, lemon juice, cumin, red pepper flakes, salt, and pepper. Mash with a fork until halfway smooth and creamy. Taste and add more salt and pepper if desired.

    • 6

      Serve immediately with tortilla chips.

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