Roasted Corn Guacamole

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Posted by Roth McCoy | Posted in healthy recipes, Picnic Food And Recipes, Vegetarian Food Ideas | Posted on 18-07-2015

Roasted Corn Guacamole

As the weather changes from downright cold to perhaps cool and almost warm, families often start to venture out and practice the venerable tradition of picnicking. Depending on the climate you live in will determine the month that this will start in your area but one thing for sure is that everyone looks forward to the food, time with family, and getting the cobwebs of winter out of our heads.

Here is a recipe that takes a classic dish served in many styles of restaurants, and get-togethers in homes and parks but adds a healthy dose of fresh vegetable. Guacamole is a fairly simple dish with nicely ripe avocados mashed and mixed with fresh lime juice, a little salt and pepper, cilantro, and then a little heat if desired from a chili pepper of some kind usually jalapeno. For this recipe we take the taste of summer in the form of fresh sweet corn, tomato, and the lowly zucchini to give additional vegetable content and a slightly lighter version of the traditional by balancing the rich texture of avocado with the vegetables.

By serving this with skewers of cooked shrimp the dish becomes a complete meal or a great start to a picnic with the other traditional foods such as burgers, grilled chicken, and the like. This guacamole can be made early in the day and packed up for transport to the picnic to be enjoyed while the family is getting all the games, tables, and other foods unpacked for the day. For food safety be sure to use good sanitation practices at home while making the dish and then keep it cold in a cooler during transportation and until ready to serve.

The finished dish of roasted corn guacamole with shrimp skewers and corn chips.

The finished dish of roasted corn guacamole with shrimp skewers and corn chips.

Serves 4-6

Ingredients:

  • 1 ear fresh sweet corn in the husk, yellow, white or the bi-color all work well
  • 1 small zucchini
  • 3 avocados, ripe enough to yield to pressure but not mushy
  • 2 limes
  • 10 stems of fresh cilantro
  • 1 medium tomato, ripe
  • 3 small green onion
  • Salt and pepper to taste
  • Salsa picante or hot sauce to taste

Steps:

  • Cut the very top of the corn off to remove the silk sticking out of the top. Roast in a 350 F oven for about 30 minutes or on a grill with lid down on low for about the same time. It is okay if the outside of the husk gets a little charred, it even helps develop flavor. Set aside and let cool. This can be done a day or two ahead if you already have the oven or grill going for something else.
The heart of this dish is the sweet roasted flavor of fresh corn.

The heart of this dish is the sweet roasted flavor of fresh corn.

  • When cool, peel the corn and wipe all the silk off. If a gas flame is available a quick char over the flame will remove any of the silk that you miss and also add even more flavor.
Slide the knife just along the cob without cutting into the rough cob.

Slide the knife just along the cob without cutting into the rough cob.

  • For the zucchini, cut lengthwise into half and then in half again to have long wedges. This is so you can take a small knife and slide under the center which holds the seeds and can become mushy if left in. This techniques works well for this raw application or if you wanted to use it for a cooked dish.
Removing the seeds from the zucchini will provide a better texture to the dish.

Removing the seeds from the zucchini will provide a better texture to the dish.

  • Once the seeds are removed, cut the strips into thin julienne and then turn these julienne sticks and cut very fine diced pieces to give texture without becoming too much of a raw taste.
By cutting small strips then cross cutting those, a fine diced zucchini makes a great additon to the guacamole.

By cutting small strips then cross cutting those, a fine diced zucchini makes a great additon to the guacamole.

  • Cut the avocados around the oblong length down to the seed and pull apart. Tap your knife into the top of the seed and you should be able to rotate the seed out of the avocado flesh to remove easily. Then use a large spoon to simply scoop the flesh out into a bowl.
By tapping the knife into the seed and rotating the seed will pop right out.

By tapping the knife into the seed and rotating the seed will pop right out.

Once the seed is out, a spoon makes quick work of removing the pulp from the skin of the avocado.

Once the seed is out, a spoon makes quick work of removing the pulp from the skin of the avocado.

  • Take one of the limes and roll it under your palm to break the cells loose and create more juice when you cut in half. Squeeze all the juice on the avocado pulp as soon as possible since avocado is one of those fruits (yes, a fruit!) that will oxidize once cut open but the citrus juice will keep it from doing that.
  • Use a potato masher and mash the avocado to the texture you like, chunky or smooth.
  • Add the diced zucchini and cut the corn off the cob right into the bowl.
  • Dice the tomato with a serrated knife and add to the bowl.
  • Using a sharp knife hold the stems of cilantro on your cutting board and shave the cilantro off the stem but don’t worry about getting a little of the stem. It all tastes good and when you dice it up it will all mix in quite nicely. Add to the bowl with the other ingredients.
  • Now dice the green onion including the green and white parts but only go up the green and stop where it starts to get tough and pithy. Add into the bowl.
  • Check for salt and pepper and add to taste as well as the salsa picante.
  • To keep this fresh before you get to the picnic, press some plastic wrap onto the top of the guacamole in your container to keep it from turning dark. The citrus helps but some oxidation still occurs.
  • Serve with additional lime wedges and hot sauce for individual tastes.

Roasted Corn Guacamole 12

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