Roasted Poblano and Corn Guacamole
If you like chunky guac, this roasted poblano and corn guacamole recipe is for you. It’s just the right balance of sweet, spicy and zesty—and it’s filled with delicious goodies. (Psst: In winter, swap the ears of corn for 1½ cups of frozen kernels.)
2 poblano peppers
1 ear of corn, shucked
1 teaspoon extra-virgin olive oil
1 red onion, chopped
1 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 garlic clove, minced
Kosher salt and freshly ground black pepper
1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil and place the poblano peppers and ear of corn on it.
2. Brush the vegetables with the olive oil and roast until lightly charred, 8 to 10 minutes. Cool to room temperature.
3. Chop the poblanos and cut the corn off the cob. In a large bowl, mash the avocados with a fork. Stir in the poblano peppers, corn, red onion, cilantro, lime juice and garlic. Season with salt and pepper.