Charred Corn Guacamole with Chips

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Delicious and so easy! Will definitely add to my recipes!

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What a great dish! I have had rave reviews when I've made this at home or taken it to parties. People always want the recipe. Grilling the corn adds so much flavor to this guacamole. You have got to try this. Thanks Bobby!

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I made this for the company Thanksgiving dinner and it was a smash! The charred corn made the dish! Thanks Bobby!

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My hubby and I made street tacos (aka carne asada tacos and Bobby's fish tacos one Friday night when we had friends over for margarita/swim night. I was looking to spice up my normal guacamole so tried this one out! WOW!!!! I had fresh corn from the local farmers market and after it grilled, it was still sweet so it off-set the spicy-ness of the guac perfectly. I used chipotle peppers in adobo sauce (can be found in the mexican section of the grocery store for about 2$ instead of serrano just because I had already opened a can for my street taco marinade. If you use these be careful, they have a HUGE kick. Bowl number 1 was gone before we even got to the meal so I made bowl number 2 and we demolished that too. I made my own chips by throwing small white corn and yellow corn tortillas in a dry satue pan and browned them on medium low for 2 minutes each side. Then I cut the tortillas in 4's with a pizza cutter. You could also bake the tortillas...these are alot cheaper than buying a bag of chips. Sure it takes a little more time but its so easy and gives a nice touch! Enjoy!!!

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This guac was fantastic! Left out the oil and didn't even miss it. Will definitely make for company, this one is a keeper! Can't wait to use leftovers in breakfast burrito in am!

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simple, easy, and tasty!!
thanks bobby :D

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Okay, this is maybe a stupid question but I don't have a grill at home..can I cook the corn on the George Forman?

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Awesome!

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My husband and I ate the whole thing before the guest arrived. So we had to make another run to the grocery store. Very tasty, like my 3 yr. old son says. We couldn't stop eating it.

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I used canned corn instead. I drained it, carmelized it in a non-stick skillet (no butter or oil, then finished the recipe as directed. It was very, very good. I'll definitely make it again (and try it with the fresh corn-on-the cob when I have more time.