Grilled Guacamole with Pistachios
Total Steps
9
Ingredients
14
Tools Needed
6
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Grab a PlateIngredients
- 1 ear corn
- 1 small onion onion
- 2 peppers jalapeño
- 2 cloves garlic
- 1/2 cup shelled pistachios
- 1 lime lime juice
- 2 teaspoons fresh cilantro
- 1 teaspoon salt(optional)
- 1 teaspoon fresh ground black pepper(optional)
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon cumin
- as needed olive oil
- 4 small avocados avocados
- 2 medium tomatoes tomatoes
Instructions
Step 1
Lightly brush the avocado flesh, corn, onion, and jalapeño peppers with olive oil.
Step 2
Place the corn, onion, and jalapeño peppers in a grill basket and on the grill over medium-high heat.
Step 3
Place the avocados, cut side up, directly on the grill and cook for 2 minutes. Flip and cook cut side down for another 2 minutes. Remove the avocados from the grill and set aside.
Step 4
Allow the corn, onion, and jalapeño peppers to cook in the grill basket, turning occasionally, until tender and lightly charred. This will take 10-12 minutes. The corn may require a few additional minutes to cook; if so, remove the other vegetables and continue cooking the corn.
Step 5
Once the grilled vegetables have cooled, cut the corn kernels off the cob and dice the onion and jalapeño peppers.
Step 6
In a large bowl, combine the diced tomatoes, corn, onion, jalapeño peppers, minced garlic, and chopped cilantro, then toss to mix.
Step 7
Add the grilled avocado flesh to the mixture, lightly tossing and mashing it until desired consistency is reached.
Step 8
Add the lime juice, salt, fresh ground black pepper, ground red pepper, and cumin to the mixture. Mix thoroughly and adjust seasoning to taste.
Step 9
Finally, add the toasted and chopped pistachios, toss gently, and serve.