Chili’s Fire-Grilled Corn Guacamole

Jun 02, 2023June 2, 20230 3

Chili's Fire-Grilled Corn Guacamole, an explosive flavor experience

by The Chefin Appetizer

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

390

Sugar

Fat

36g

Chili's Fire-Grilled Corn Guacamole is a fresh and flavorful take on the traditional Mexican dip. The recipe combines creamy avocados, zesty pico de gallo, and smoky fire-grilled corn and jalapeno for an explosive flavor experience. This guacamole can be enjoyed as a dip with tortilla chips or as a side dish to any Mexican meal. It's perfect for summer barbecues or for sharing with family and friends.

Instructions

1.	Preheat grill to medium-high heat.
2.	Remove husk and silk from corn and jalapeno, and lightly brush with oil.
3.	Grill corn and jalapeno for 8-10 minutes, turning occasionally until the kernels are slightly blackened and the jalapeno is soft.
4.	Remove from the grill and let cool for a few minutes. Once cooled, dice the jalapeno, and then cut the corn kernels off the cob.
5.	In a mixing bowl, smash the avocados, then add pico de gallo, jalapeno, lime juice, cilantro, and salt. Mix together well and serve with tortilla chips!

PROS

The fire-grilled corn and jalapeno add a delicious smoky flavor to the guacamole.

The recipe is easy to follow and can be enjoyed as a fresh dip or a side dish.

CONS

Avocado is high in calories and fat, so it should be consumed in moderation.

Individuals with a sensitivity to spicy foods should avoid the jalapeno in this recipe.

HEALTH & BENEFITS

Avocado is a heart-healthy food that is loaded with fiber and healthy monounsaturated fats. It may also help lower cholesterol and triglyceride levels in the body.
Jalapeno contains capsaicin, a compound that has been linked to weight loss and digestive health. It also contains vitamin C and antioxidants.

	4 avocados
	1/2 cup pico de gallo
	1 -2 ear corn
	1 -2 whole jalapeno
	3 tablespoons lime juice
	4 teaspoons cilantro
	2 teaspoons salt