Makes 3 generous cups
- 2 small ears fresh corn, shucked
- 1 small poblano chile
- 3 large ripe avocados, preferably the pebbly-skin Hass variety
- ½ cup Frontera Original Guacamole Mix
- ¼ cup chopped fresh cilantro
- Salt to taste
- Preheat a gas grill to medium or prepare a charcoal grill.
- Grill corn, turning occasionally, nicely golden on all sides, about 5 minutes. When cool enough to handle, cut kernels from the cob. Grill the poblano, turning until skin is nicely charred, about 10 minutes. When cool enough to handle, peel the charred skin from the poblano with your fingers, remove core and any seeds and chop coarsely.
- Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).
- Gently stir the Guacamole Mix into the avocado. Gently stir in the corn kernels, poblano pieces and cilantro. Taste and season with salt, usually ½ teaspoon.
Note: ½ cup frozen roasted corn kernels (thawed) can be substituted for the fresh corn.