Grilled corn guacamole with grilled poblano chile and tomatillos

By Jolinda Hackett

vegetarian.about.com

Grilled corn and lightly charred poblano chiles and fresh green tomatillos lend a smoky and unexpected flavor to a homemade summer guacamole recipe. Add avocados, chopped red onion and a little bit of fresh cilantro, and you've got yourself an unforgettable grilled guacamole.

This homemade guacamole is vegetarian, vegan and allergen- and gluten-free.

Recipe and photo courtesy of Avocadoes from Mexico.

Ingredients:

• 2 small ears fresh corn, husks removed
• 1 small poblano chile
• 8 ounces tomatillos, husks removed (about 4 large tomatillos)
• 3 avocados
• 3 tablespoons chopped red onions
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt

Preparation:

Pre-heat a gas grill to medium or prepare a charcoal grill.

Place the corn directly on the grill, turning occasionally, until golden on all sides, about 5 minutes. Remove from the grill.

When cool enough to handle, cut the kernels from the cob, collecting them in a medium-sized bowl.

Place the poblano cile and tomatillos on the grill, turning until lightly charred, about 10 minutes.

Remove from the grill, and when cool enough to handle, carefully remove the skin from the grilled poblano, then mince finely, removing the seeds, and combine with the corn.

Chop the tomatillos, and add to the bowl along with juices.

Add the remaining ingredients, including the avocadoes, onions, cilantro and salt.

Coarsely mash and stir to combine well.

Serve immediately.