Need a cure for those strong Mexican food cravings? Homemade guacamole dip is where it’s at!
The other night I realized that it had been an entire 24 hours since I’d last eaten Mexican food. It was a sad moment.
I looked up at my husband and calmly explained to him, without a hint of panic in my voice, that OH MY GOD, WE’RE ALL GOING TO DIEEEEEEEE!
Then he gave me one of my emergency tacos and I shut up.
You see, I like Mexican food. Kind of a lot, actually.
My husband? He just tolerates it. Sometimes I’ll be all friendly-like and offer to let him choose what’s for dinner. He usually asks for something meaty served alongside potatoes. Then I’m all “Sike! We’re having Mexican!”
It’s funny, but I didn’t realize that grown men could be such cry babies. The tears! So many, many tears.
Also, do people say “sike” anymore? Do y’all even know what that means?
Anyway, the thing is, Mexican food is like a staple in our house. We eat it a lot. If we don’t have it at a meal, I like to have guac and chips at some point so that I don’t suffer from withdrawals. Life is not complete with guacamole. That’s a fact.
If I’m in a hurry I make my standard, delicious, simple, amazing, happy recipe for guacamole found right here.
When I have a few extra minutes, I make this version. It’s a different kind of amazing, not as simple or quick, but still a ridiculously yummy recipe. I like it. I like it a lot.
Grilling the avocado may seem weird, but it just gives it this awesome smoky flavor. Grilled onions and corn add to that effect. You can go ahead and grill up a bit of jalapeno if you like, but personally I like my guac to be a happy, safe place. Nothing mean or spicy hiding in my recipe.
Fire Roasted Guacamole
- 4 ripe Haas avocados
- 1 ear corn on the cob
- 1 clove garlic minced
- 1/4 cup cilantro chopped
- 1/2 sweet onion
- 1 lime
- 2 tbsp sour cream
- 2 tsp cumin
- salt to taste
- Fire up the grill and let it heat to around 400 degrees.
- Slice the avocados in half length-wise and remove the seeds.
- Place the corn on the grill. When one side is charred, flip the corn over. Add the onion to the grill. Place the avocado halves flesh side down on the grill. Grill until the corn is charred all around and the onions are soft. Remove everything from the grill.
- Scoop the avocado from the peel and place in a medium bowl. Scrape the corn from the cob and add to the avocado. Chop the onion and add that to the bowl.
- Add remaining ingredients to the bowl and mash everything together with a fork to get the consistency you prefer.
- Serve warm, right after grilling, or chill in the fridge until cool.