Loaded Guacamole with Roasted Corn
I am baaccckkkk! After an amazing summer vacation, 1 week London & 2 weeks Croatia, we have returned to the Netherlands. During our vacation friends and family kept saying how bad the weather was back home, but since our return it hasn’t been anything but sunny – woohooo lucky me!
Now for this recipe: in our house we eat a lot of avocado, like I mean A LOT, almost every day. So I could not believe it when I realized that there wasn’t a guacamole recipe on my blog, which is such a shame. So here is my recipe for my loaded guacamole filled with charred corn, chili, tomato, coriander and spring onion. It is full of flavor and I love the texture. Hope you will enjoy it as much as I do!
This recipe serves 6 as a side dish.
1 bird’s eye chili, deseeded and thinly sliced
1 spring onion, thinly sliced
¼ cup coriander, chopped
10 cherry tomatoes, chopped
½ lime, juiced
1 tablespoon sour cream
For the corn:
1 ear corn, shucked
1 tablespoon butter, melted
1 tablespoon olive oil
Pinch of salt
Bring a pot of water to a boil and cook the corn for about 5 minutes. In the meantime mix the butter with the olive oil and pinch of salt and set aside. Drain the corn and heat a cast-iron grill pan over medium-high heat. Generously brush the corn with the butter mixture and roast for 5 minutes and until lightly charred. When the corn is cool enough to handle cut the kernels off the cob and set aside.
Add 1 ½ avocado and the sour cream to a food processor and blend until completely smooth. Chop the remaining avocado into cubes and add to a bowl. Transfer the blended avocado and the remaining ingredients (including the corn) to the bowl and combine. Season the guacamole with salt and black pepper and serve immediately. Enjoy!