Ever since we moved into our new house, we’ve been grilling like crazy. See, we weren’t allowed to have a grill at our apartment, so this is a new treat for us. So, of course, I had to look through my cook books to see what kind of goodies we could whip up with our new grill.
One of my favorite grilled items we’ve made so far is the roasted corn guacamole from the Pioneer Woman herself, Ree Drummond. If there’s one cookbook I’d recommend to everyone, it’s hers. It’s got a ton of recipes that are super comforting and just as easy to make.
Ok back to this recipe. Did you see how delicious it looks?! Well, it tastes even better, folks. The corn adds a sweet, yet smoky flavor to the guac. In addition to the corn, it has chunks of tomatoes in it, which adds the texture that you crave in guacamole. And don’t forget the jalapeño. I don’t love spicy foods, so you can trust me when I say this: the guac NEEDS this jalapeño. It helps balance out the entire dish and you only get a hint of the heat. But make sure to leave out the seeds or it will get too hot for you. Of course, if you like the heat, just add the seeds.
Another thing to note about this recipe: it makes a ton of guac. A perfect amount for a gathering or large family, but too much for just the two of us. If you don’t need as much guac as this recipe makes, feel free to halve it.
One last thing before we get to the recipe. Brown quac is such a buzz kill, am I right? So here are a few tips for keeping it fresh and green for a couple days:
- Cut the avocados ONLY when you are ready to use them.
- When preparing the guac, make sure to squeeze the lime juice directly onto the avocado. The acidity from the lime juice will keep the avocados from turning brown.
- When storing the guac, place plastic wrap directly on the guac before you seal it in storage container. See the pic below for a visual.
Recipe (adapted from The Pioneer Woman):
Hope you guys enjoy! Let me know how you like it by commenting below!