Roasted Poblano and Corn Guacamole

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Photography by Allyson Regan

Let’s be honest with each other and get this out into the open.  Food is the perfect companion to football and beer.  Sundays like today are begging for a cold one and some delicious food.  Don’t get me wrong, I love watching football with my guy, cheering on our team.  But I love having lots of food options for us during the weekends when there’s so many different games to watch.

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Photography by Allyson Regan

This is just a dressed up version of guacamole, and it almost doesn’t even need a recipe!  But I’ll give you one as a reference.  Poblanos can be a bit tricky, much like jalapeños.  You can never be certain how spicy they be until you eat it.  This is why it’s so important to taste as you go.  I roasted my poblanos on our grill, because we have an induction range, but if you have a gas stove, you can roast them over the flames.

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Photography by Allyson Regan

Roasted Poblano and Corn Guacamole

4 soft avocados

2-3 poblanos

2 limes

1 cup sweet corn

handful of fresh cilantro

salt & pepper

Roast the poblanos over an open flame.  Place into a bowl and cover with plastic wrap while cooling.  The plastic will trap the heat and help the skins to steam making it super easy to peel.  Roast the corn over the flame as well, or sauté in a pan over high heat if using frozen or canned corn.  Cut the avocados in half and remove the pits.  Scoop out avocado and mash with a fork.  Once the poblanos are cool, peel and remove the seeds.  Cut into a small dice and add to the mashed avocados.  Cut the corn off the cob and add to the avocado mixture.  Roughly chop cilantro (optional, I know it’s soapy to some).  Juice the limes starting with one.  Make sure to taste as you go along.  If this will be sitting out for a bit, make sure to add a bit more lime juice to keep the color.  As always, season well.  If you’d like, you can also add a pinch of coriander and cumin to bump up the flavor even more.

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Photography by Allyson Regan

Because there’s lots of poblanos and corn, I didn’t add tomatoes to this guacamole like I usually do.  You could definitely still add tomatoes and blistered cherry tomatoes would taste so good with the roasted veggies.  I love the way blue corn tortilla chips look next to guacamole and they taste great too!

Go Lions!

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