Chef Megan Mitchell

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Grilled Guacamole with Grilled Corn and Basil

  • Serves: 6
  • Complexity: easy
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Grilled Guacamole with Grilled Corn and Basil

Ingredients

  • 2 ears yellow corn
  • 3 small or 2 large Hass avocados, halved and pits removed
  • 1/2 red onion, 1/4-inch dice
  • 2 garlic cloves, minced
  • 2 lemons, juiced
  • 1 lime, juiced
  • 1 jalapeno, seeded and minced
  • 1/2 cup packed basil, finely chopped
  • 2 tsp. kosher salt
  • 1 tsp. pepper
  • Vegetable oil, for oiling grill

Directions

  1. Preheat your grill to high heat (400°F). Clean the grates.

  2. When the grill is heated, lightly oil the grates with vegetable oil. Grill the corn until cooked and charred on all sides, about 8-10 minutes. Remove from heat and let cool.

  3. Next grill the avocado halves, about 5 minutes or until nice grill marks appear but the avocado still holds its shape. Remove from heat and let cool. 

  4. In a large bowl add the grilled avocado, scooped out from the skin, diced red onion, garlic, lemon jucie, lime juice and jalapeno. Mash with a fork or potato masher. It should be well mixed but still chunky. 

  5. Remove the kernels from the cooled cobs and add to the bowl, season with salt and pepper. Taste for seasoning then add in the basil. Stir to combine. 

    Recipe Courtesy of Megan Mitchell

    Watch me make it here!

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