Fustini's Oils and Vinegars
Charred Corn Guacamole

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Charred Corn Guacamole


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Charred Corn Guacamole



Use different peppers to adjust the heat. Adapted from Bobby Flay.


Step 1. 

Heat the grill to high. Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of oil and season with salt and pepper and Grilling Rub. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.

Step 2. 

Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt, pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.

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