Chili's Copycat Roasted Corn Guacamole

Print Friendly and PDF

When my in-laws came up to visit in January we went out to dinner. We ended up at Chili's since most of the restaurants were packed that night. I love Chili's chips and salsa, so my mother-in-law and I ordered the chips and salsa with the roasted corn guacamole. It was AMAZING! I pretty much ate all of it and didn't really share. Sorry about that. Well, kinda sorry. It was delicious. I've been craving it ever since!

I decided to try and make it at home and I was pleasantly surprised with the results. The smoke flavor really adds to it, and paired with the sweetness of the corn - it's a winner.

Roasted Corn Guacamole

5 Avocados
1/2 cup Pico de Gallo
1 cup corn (3 ears)
2 teaspoons lime juice
1/2 teaspoon liquid smoke
1/4 teaspoon ground cumin

Grill the corn until blackened on each side. Let cool and then cut off the husk. If you don't have access to a grill or it is cold outside, you can cut the corn off the ear and broil it in the oven.

Halve avocados and remove the pit. Dice the avocado while in the skin and then scoop out with a spoon.

Mix the avocados, corn, Pico de Gallo, lime juice, liquid smoke, and cumin in a medium bowl. Add salt to taste. You can also add more cilantro if desired.


No comments:

Post a Comment