Gameday Guacamole
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 334
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 12
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 553
- Total: 25 min
- Active: 15 min
Ingredients
1 ear corn, shucked
1 red bell pepper
1 orange bell pepper
1 poblano pepper
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 large ripe avocados
1 cup diced tomato
1/2 cup lime juice (from 4 to 6 limes)
1/4 cup chopped fresh cilantro
1 to 2 tablespoons adobo sauce from canned chipotles
Tortilla chips, for serving
Directions
- Position an oven rack in the center of the oven and preheat to broil.
- Add the corn and bell and poblano peppers to a baking sheet and toss with the olive oil. Season with a pinch of salt and pepper. Broil the vegetables, turning occasionally, until charred, 5 to 7 minutes. Remove and allow to cool slightly.
- While the vegetables cool, halve the avocados and remove the pits. Remove the insides from the skin and add to a bowl. Add the tomatoes, lime juice, cilantro and adobo sauce along with a pinch of salt and pepper. Mash with a fork until you achieve your desired consistency. Taste and adjust the seasoning as needed.
- Remove the corn from the cob, then seed and dice the peppers, removing some of the loose skin if desired. Fold into the avocado mixture. Serve with tortilla chips.