Y’all. I love guacamole. By far I think this is the best guacamole recipe I’ve ever created. Minus my classic guacamole that I make rather often. I was partly inspired to make this recipe after making grilled corn chowder. I had a leftover ear of corn on the cob and a poblano pepper, both already grilled and sitting in my refrigerator waiting for me to make something of them.
By combining both grilled items made for the most flavorful and smokey guacamole I could have ever dreamed of! Bite after bite I felt like I was in a gourmet Mexican restaurant–not at home! That is one of the luxuries of cooking at home. You can create food that would cost double if not triple the amount that a restaurant would charge.
This recipe makes for a lot of guacamole. Which isn’t a problem especially if your entertaining. The night that I made this we had grilled chopped chicken tacos, fresh homemade salsa and lots of guac. The only downfall to the meal is that we weren’t able to enjoy leftovers the next day since we were leaving for Atlanta. So I packed up all the leftovers and did what any good friend would do, we gave them to our friends who were watching our pup. They were super excited. The next day I received a text from them stating how much they loved the grilled corn and poblano guacamole!
How do you make grilled corn and poblano guacamole?
Remove guacamole from the food processor and place in large bowl, mix in the remaining poblano pepper and half the corn kernels. Then, top with remaining corn kernels on top. Serve with chips and enjoy.
Whether you are entertaining for a large crowd or for just two of you this grilled corn & poblano guacamole will be a hit among everyone. It’s vegetarian, vegan, dairy and gluten free–so all the bases are covered with this tasty appetizer! Serve these with a side of my spicy baked corn chips!
Grilled Corn & Poblano Guacamole
- 3 Hass Avocados
- 1 teaspoon garlic minced
- ¼ teaspoon cumin
- ½ teaspoon salt
- ½ lime juiced
- 1 tablespoon cilantro
- 1 poblano pepper grilled and diced
- 1 corn on the cob grilled and kernels removed (about ⅓ cup)
- In a large food processor puree avocados with garlic, cumin, salt, and lime juice (until well combined about 15-20 seconds). Then add in half the poblano pepper and the cilantro. Mix for 5 seconds.
- Remove guacamole from the food processor and place in large bowl, mix in the remaining poblano pepper and half the corn kernels. Then, top with remaining corn kernels on top. Serve with chips and enjoy.