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Compliments to Chili’s: Roasted Corn Guacamole

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On a trip back from Houston recently, we stopped at a Chili’s Grill & Bar along the way for dinner. Good burgers, barbecued baby backs, and their ultra-thin chips were what tipped the balance in Chili’s favor as we wandered around the roadside pullout area to find a restaurant.

All of the above items were fine for our quick meal, but we were especially pleased to dip those chips into a guacamole with roasted corn kernels and strips of roasted green chile.  I made guacamole a few days later that included leftover grill-charred  corn and chiles from dinner the night before, and a large, perfectly ripe avocado.

Don’t get me wrong, I’m a guacamole purist: I don’t use mayo or chopped tomatoes or any other extraneous ingredient in my guac, but this is a pretty darn good variation.

Compliments to  Chili’s:  Roasted Corn Guacamole

1-2 large cloves garlic, mashed and finely chopped
3-4 small, or 2 large avocados, peeled and pit removed
1 tablespoon olive oil
1 teaspoon red wine vinegar
2 tablespoon lemon juice
1/2 ear roasted corn, kernels cut from cob
1 chile poblano, roasted, peeled, seeded and cut into thin strips, about 1 inch long
1/2 small chile serrano, finely minced (you can roast this chile, too, if desired)
1 tablespoon minced fresh cilantro leaves
Pinch black pepper
1 teaspoon salt, or to taste

Put garlic into a large, shallow soup bowl or small steel bowl. Smear the chopped garlic around the bowl. Put in the cut avocados, olive oil, vinegar and lemon juice and roughtly mash all of these above with the avocado, leavings plenty of lumps. Stir a couple of times, gently, to distribute the oil, vinegar and lemon juice. Gently fold in the corn kernels, saving a few to sprinkle on the top, along with the chiles, cilantro, salt and pepper. Cool it down in the refrigerator a little while before serving, so that the flavors blend.   Serve with some of the reservedf roasted corn sprinkled on top and chips. Or, serve as a side salad or garnish on a plate of grilled steaks.

Makes appetizers for 4-5

From Bonnie Walker, compliments to Chili’s restaurant

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