"Smoky mezcal, lime, herbs and spices combined with freshly cut and roasted corn, diced roma tomatoes, and mashed avocado create a unique take on guacamole"
Mezcal & Roasted Corn Guacamole
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Cook time: 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 ripe small avocados
- 3 ripe Roma tomatoes
- 3 ears fresh corn
- 1 clove minced garlic
- 1 zested lime
- 1 juiced lime
- 1 ounce mezcal
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 tablespoon extra virgin olive oil
Method
Step 1
Preheat the oven to 425°.
Step 2
Combine the juice and zest of 1 large lime, 1 teaspoon chili powder, and 1 ounce of mezcal. Whisk together and let sit for at least 1 hour.
Step 3
Slice the kernels off each ear of corn. Combine the freshly cut corn kernels with 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon cumin. Toss to coat evenly and transfer to a small baking sheet. Roast for 15-20 minutes. Remove and let cool sufficiently before adding to the rest of the guacamole.
Step 4
Slice the avocados in half and remove the pits. Scoop the avocado meat into a mixing bowl. Mash well with a fork or other appropriate utensil.
Step 5
Slice each roma tomato in half. Using a spoon, scoop out the inner core and seeds. Dice into small pieces and add to the mixing bowl with the mashed avocado. If you leave in the core and seeds, the guacamole will hold too much liquid.
Step 6
To the mixing bowl, combine the remaining ingredients: 1 clove minced garlic, roasted (and cooled) corn, mezcal and lime mixture, 1/4 cup cilantro, 1 teaspoon salt, and 1 teaspoon ground black pepper. Mix until all ingredients are thoroughly combined. You may choose to add more salt and pepper depending on your preferences at this point.
Step 7
Serve immediately and enjoy, or store in an airtight container inside your refrigerator for up to several days.