Our familia’s gatherings feature a lineup of many dips, but one that is an absolute must is Guacamole! We added grilled corn, serrano peppers, onion, and cilantro to our classic guac recipe for a kick of flavor, zest, and just a little spice. Now all that’s left to do is rip open a bag of Maíz Totopos Corn Tortilla Chips and dip, crunch, repeat!
Ingredients
2 Corn Cobs, husks removed
2 Avocados
4 tsp Lime Juice
1 Lime, zested
1 Serrano Pepper, finely diced
¼ Red Onion, finely diced
½ tsp Garlic Powder
1 tsp Sea Salt
2 Tbsp Cilantro, chopped
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Ingredients
2 Corn Cobs, husks removed
2 Avocados
4 tsp Lime Juice
1 Lime, zested
1 Serrano Pepper, finely diced
¼ Red Onion, finely diced
½ tsp Garlic Powder
1 tsp Sea Salt
2 Tbsp Cilantro, chopped
Directions
Heat an indoor grill pan over high heat or use your favorite outdoor grill
Apply a light amount of avocado oil to the grill to prevent sticking
Place corn cobs on the grill and allow to brown evenly, turning as needed
Once fully cooked and charred, remove the corn to cool to room temperature
Place diced red onion in a bowl and submerge in cold water, soaking for 15 minutes to remove the sharp bite
With the corn cobs facing upright, slice the corn kernels off the cob and set aside
Mash avocados with lime juice, lime zest, serrano, garlic powder and sea salt. Stir in the drained red onions, corn kernels, and chopped cilantro to combine. Season with additional salt and lime juice to taste.
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