I am in love with the flavor of Roasted Pablano Peppers. The other day when I was making guacamole for a party, I decided to throw in some fire roasted pablanos and corn thinking, "Of course it's gonna be good......THERE'S ALL GOOD STUFF IN THERE!!!!" So, I gave it a try and just as my grandmother would tell me; it was amazing. The smoky flavors, combined with the sweetness of the corn, and the southwestern flavors of the pablanos were made for each other... I think this was worth writing down!! It is, however, just your basic guacamole recipe with a little extra corn and pablanos. This simple step... takes it to the next level on the flavor scale!!
4 AVOCADOS DICED INTO CUBES 1/4 CUP RED ONION DICED A LARGE HANDFUL OF CHERRY TOMATOES DICED ****I LIKE TO USE THE RED AND YELLOW**** 2 LIMES JUICED 2 TBLSP CHOPPED FRESH CILANTRO 3 OR 4 EARS OF CORN ON THE COB 3 FRESH PABLANO PEPPERS SALT & PEPPER
Wash your peppers and shuck your corn. Preheat your grill and place all on a medium to high heat. Let them all roast, turning to brown all sides.
While they are all cooling, combine the avocado, onions, cherry tomatoes and cilantro in a large bowl. Season well with salt & pepper. Add the juice of the two limes and mix together gently. I love this guacamole very chunky, but the "chunkiness" is totally up to you.
Simply peel of the skin of the peppers, cut in half and remove the seeds from the inside. Cut the kernels off the corn. Add everything to the bowl and again, mix gently. You should taste and make sure you have seasoned enough with salt and pepper at this point.
It is soooo colorful, beautiful and flavorful. The star of this show is definitely the pablanos....and the corn. Just a way to kick up the usual guacamole recipe. ENJOY!