After working way too many hours this week, I’m finally getting some well deserved R & R this long weekend, at my girlfriends family’s gorgeous cabin in Columbia Lake, BC. Being so busy at work, I’ve been neglecting my blogging duties, and relaxing at a cabin goes hand in hand with having plenty to eat and drink, which just so happens to go hand in hand with a little blogging!
After a friendly neighbour brought over some delicious Taber corn (adding to the already abundant supply on hand), a corn related recipe was definitely in order! Having seen several variations of corn salsa online and in magazines, I decided it was time to whip up my own!
Roasted Corn Guacamole
- 2 Cobs of Corn (in husk)
- 3 Avocados
- 1/2 Red Onion
- 3-4 Tomatoes
- 2 Key Limes (or 1 Lime) juiced
- Cilantro (add to taste)
- Salt & Pepper
Start off by putting the corn (still in their husks) in the microwave for 8 minutes. Turn on your barbecue to medium-high. While the corn is cooking, chop up the avocado, tomatoes, and cilantro and place in a bowl. Slice your onion into 1/2 inch rings, setting two aside to be barbecued and chopping up the rest for the guacamole (this will give you some savoury onions as well as a little bite from the uncooked ones). Once the corn is done, chop of the end with the stalk, and slide them out of the corn husk. Lightly brush the corn and onion with olive oil, and barbecue on medium-high heat until everything has a nice char from the flames (about 8-10 minutes for the corn, less for the onions).
Once the onion and corn has been charred, slice the kernels off the cob, chop the onion and place in the fridge to cool before adding to the salsa. Once cooled, mix everything together in a bowl, add your lime juice, salt and pepper. Continue adding and tasting until you’re happy with the result (just don’t eat the whole bowl!).
I made this as a dip for nacho chips, but it would be great in a quesadilla, on a hotdog, chicken and much more!