Grilled Corn Guacamole

Vegan, dairy-free, gluten-free

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Serves 4-6

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Vegan, dairy-free, gluten-free 〰️ Serves 4-6 〰️

This guacamole has unfortunately ruined regular guacamole for me. This is everything you love and adore about the old classic, but with a new twist. Creamy, citrusy and just the right amount of salt, all the components that you’ve come to expect from the humble guac, but with a few additions. Crispy, pan-fried red onion and sweet, grilled corn kernels are a welcome addition to the dip.

This takes no time to prepare, but is a complete crowd pleaser. The coriander on top is not for everyone - so garnish with discretion. However, just to prove how great this recipe is, this guacamole can even make the shepherd avocado taste good. I know. Shocking. To see a video of how to make this dish, click here.

INGREDIENTS

• 2 ripe avocados, sliced in half and finely diced

• 1 tablespoon extra virgin olive oil

• 1 red onion, skin removed and finely diced

• 1 cob of corn, husk removed and kernels cut off the cob

• Juice of 1/2 lime

• Salt and pepper, to season

• Coriander leaves, washed, to garnish

• Corn chips, to serve
  

METHOD

1. Heat the olive oil in a saucepan over medium-high heat. Add the red onion and corn to the pan and stir occasionally for 10 minutes, until grilled and cooked through. Remove the pan from the heat.

   1 tablespoon extra virgin olive oil

   1 red onion, skin removed and finely diced

   1 cob of corn, husk removed and kernels cut off the cob

2. Add the avocado and lime juice to a medium bowl. Season with salt and pepper and use a fork to mash until well combined.

   2 ripe avocados, sliced in half and finely diced

   Juice of 1/2 lime

   Salt and pepper, to season

3. Once cooled, stir the grilled onion and corn into the guacamole. Garnish with coriander and serve immediately with corn chips. Enjoy! This dip is best served fresh, however if you do have any leftovers, use clingwrap to cover the bowl entirely. You want to ensure that the clingwrap is directly touching the dip and the inside of the bowl so that there is no air trapped inside. Store in the fridge for up to 2 days.