Roasted Corn, Garlic and Poblano Guacamole
Serves 6 to 8
During this time of year, I'm always looking for new guacamoles that don't rely on summer produce. Last month Topolo was serving a similiar guacamole that used freeze-dried corn. I used that guacamole as a jumping off point for my version and substituted frozen corn for the freeze-dried. Roasting the corn in the oven enhanced both the flavor and the texture.
During the holiday season, it's always nice to have an easy appetizer in your back pocket, one that you can whip up using pantry items. So whether you're entertaining at home or looking for a dish to bring to a holiday party, consider this easy, tasty guac recipe.
1 large poblano
1 1/4 teaspoons olive oil
2 garlic cloves, peeled and quartered
1 cup frozen corn, defrosted and patted dry
1/4 pound bacon, cut into 1/2-inch pieces
3 large avocados
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
Preheat the oven to 425 degrees. Rub the poblano with a little of the oil and place it on a foil lined rimmed baking sheet. Mix the garlic and corn with the remaining oil and scoop to the other side of the baking sheet. Roast the poblano for 20 minutes, the corn and garlic for 25 minutes. Halfway through the baking time, flip the poblano and stir the corn/garlic. While the corn is roasting, scrape the bacon into a large skillet set over medium heat and cook until the bacon is crispy. Remove the bacon with a slotted spoon onto paper towels to drain. Cool everything to room temperature. Scrape the blistered skin off and the seeds out of the poblano and cut into 1/4-inch pieces and finely chop the garlic.
Scoop the avocado flesh into a large bowl and using either an old fashioned potato masher or the back of a fork, coarsely mash. Set aside a little of the corn and bacon to garnish the guacamole and scrape in the remaining corn, garlic, poblano, bacon, lime juice and cilantro along with 3/4 teaspoon salt. Fold together and taste, adding additional salt if necessary.