Grilled Avocado Guacamole
Guacamole featuring grilled avocados, corn, and jalapeños is a must-try, especially if you already love traditional guacamole. When grilled, avocados take on a slightly sweeter and softer texture with a vibrant green color. They are absolutely delicious in this guacamole! Related: If you love avocado, try our cooling cucumber and avocado salad! How to Grill Avocados Have you ever wondered whether or not you can grill an avocado? Well, wonder no more! Grilled avocados are not only doable but also incredibly tasty. When grilled, avocados take on a slightly sweeter and softer texture, with a vibrant green color and enticing grill marks that impart a delightful smokiness. Here’s how we do it: Prepare a grill by preheating it to medium-high heat, with the grill rack positioned about 4 inches away from the fire. Alternatively, use an indoor grill or grill pan and preheat to medium-high heat. Place the avocado halves on the grill, cut side down. Allow them to cook until they begin to char, which typically takes around 5 minutes. Prepare a grill by preheating it to medium-high heat, with the grill rack positioned about 4 inches away from the fire. Alternatively, use an indoor grill or grill pan and preheat to medium-high heat. Place the avocado halves on the grill, cut side down. Allow them to cook until they begin to char, which typically takes around 5 minutes. Make Grilled Guacamole While grilled avocados are delicious on their own, our favorite way to enjoy them is by turning them into guacamole! Alongside grilling the avocados, we also throw on some corn, a thick slice of onion, and jalapeño for added flavor. Once everything is grilled to perfection, making the guacamole is a breeze. Simply scoop the avocado flesh into a bowl, remove the corn kernels from the cobs, chop the onion, and mince the jalapeños. Just before serving, add chopped tomatoes, cilantro, minced garlic, salt, and fresh lime juice, then gently mash everything together using a fork. The result? A delicious guacamole bursting with flavors! Grilling avocados and turning them into guacamole is a fantastic way to enjoy avocados in a new and exciting way. We love it! Grilled Avocado Guacamole PREP 7 mins COOK 15 mins TOTAL 22 mins PREP 7 mins COOK 15 mins TOTAL 22 mins Guacamole featuring grilled avocados, corn, and jalapeños is a must-try, especially if you already love traditional guacamole. To tailor the heat level to your taste preferences, here’s a handy tip: If you enjoy a fiery kick in your guacamole, include the entire pepper as instructed, along with some of the membrane and seeds. For medium to mild guacamole, remove the pepper’s membrane and seeds, and use only about half of the remaining pepper. Makes approximately 2 cups, 4 to 6 servings You Will Need 2 medium ripe avocados, halved with pits removed 2 medium ears corn, husked 1 onion slice, about 1/2-inch thick 1 jalapeño pepper 1 cup chopped tomatoes (1 large or 2 medium) 1 clove garlic, finely minced 1/4 cup fresh cilantro leaves, chopped 1/2 teaspoon kosher salt 1 to 2 limes Directions Grill Vegetables 1Prepare the grill by preheating it to medium-high heat, ensuring that the grill rack is positioned about 4 inches away from the fire. Alternatively, if using an indoor grill or grill pan, heat it to medium-high heat. 2Place the avocado halves, cut side down, along with the corn, onion slice, and jalapeño, onto the grill. Allow them to cook until the avocados and vegetables start to char, which usually takes about 5 minutes. 3Once the underside of the avocados is blistered, carefully transfer them to a bowl and set them aside. Continue grilling the corn, onion, and jalapeño, turning them until all sides are slightly blackened. Once done, transfer them to a cutting board. Grill Vegetables 1Prepare the grill by preheating it to medium-high heat, ensuring that the grill rack is positioned about 4 inches away from the fire. Alternatively, if using an indoor grill or grill pan, heat it to medium-high heat. 2Place the avocado halves, cut side down, along with the corn, onion slice, and jalapeño, onto the grill. Allow them to cook until the avocados and vegetables start to char, which usually takes about 5 minutes. 3Once the underside of the avocados is blistered, carefully transfer them to a bowl and set them aside. Continue grilling the corn, onion, and jalapeño, turning them until all sides are slightly blackened. Once done, transfer them to a cutting board. To Finish 1Remove corn kernels by standing the grilled corn cob upright. Hold the cob steady and use a sharp knife to make long downward strokes against the cob, separating the kernels from the cob. (It can be helpful to place a dishtowel between the cob and work surface to prevent slipping). 2Chop the grilled onion. Remove the seeds and membrane from the grilled jalapeño, then finely mince it. Note: The seeds and membrane contain the most heat. For medium-hot guacamole, discard the seeds and membrane. If you prefer spicier guacamole, save some seeds and membrane to add later. 3Transfer the grilled avocado flesh to a bowl. Toss in the corn kernels, chopped onion, all or some of the jalapeño pepper, depending on your desired level of spiciness, diced tomatoes, minced garlic, chopped cilantro, and salt. 4Squeeze the juice of one lime on top, and then use a fork to gently mash and mix the guacamole to your preferred texture. Taste and adjust with more lime juice or salt as needed To Finish 1Remove corn kernels by standing the grilled corn cob upright. Hold the cob steady and use a sharp knife to make long downward strokes against the cob, separating the kernels from the cob. (It can be helpful to place a dishtowel between the cob and work surface to prevent slipping). 2Chop the grilled onion. Remove the seeds and membrane from the grilled jalapeño, then finely mince it. Note: The seeds and membrane contain the most heat. For medium-hot guacamole, discard the seeds and membrane. If you prefer spicier guacamole, save some seeds and membrane to add later. 3Transfer the grilled avocado flesh to a bowl. Toss in the corn kernels, chopped onion, all or some of the jalapeño pepper, depending on your desired level of spiciness, diced tomatoes, minced garlic, chopped cilantro, and salt. 4Squeeze the juice of one lime on top, and then use a fork to gently mash and mix the guacamole to your preferred texture. Taste and adjust with more lime juice or salt as needed Adam and Joanne's Tips Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 168 / Total Fat 11.1g / Saturated Fat 1.6g / Cholesterol 0mg / Sodium 169.8mg / Carbohydrate 18.1g / Dietary Fiber 6.4g / Total Sugars 5g / Protein 3.3g AUTHOR: Joanne Gallagher Recipe updated, originally posted June 2015. Since posting this in 2015, we have tweaked the recipe to be more clear. – Adam and Joanne We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? 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