Best 4 Chilis Fire Grilled Corn Guacamole Recipes
Are you looking for a delicious and easy-to-make recipe for fire-grilled corn guacamole? Look no further! This flavorful dish is perfect for any gathering, whether you're hosting a party or just want a tasty snack. With just a few simple ingredients and a bit of time, you can create a dish that will be enjoyed by all.
Check out the recipes below so you can choose the best recipe for yourself!
CHILI'S FIRE-GRILLED CORN GUACAMOLE
I worked at Chili's for 2 1/2 years and just this year they came out with the most delicious guacamole I'd ever tried. This is the authentic recipe for it.
Provided by misaistheboofy
Categories Avocado
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Husk and wash corn, then deep fry for 1 minute.
- Wash jalapeno(s) and deep fry for 1 minute.
- Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side.
- Remove corn kernels from cob and measure out 1 cup of kernels.
- Finely chop jalapeno(s) after removing stem.
- In a large bowl, mash the avocados.
- Mix in pico de gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt.
- Serve with tortilla chips and salsa.
- Enjoy!
CHILI'S FIRE-ROASTED CORN GUACAMOLE RECIPE
Make our Chili's Fire-Roasted Corn Guacamole Recipe at home for your next party or anytime you want to enjoy fresh Mexican Flavor.
Provided by Mark
Categories Appetizer Dip Outdoor Cooking Party Recipe
Time 40m
Number Of Ingredients 11
Steps:
- In a deep fryer or on the stovetop in a large pot or Dutch oven, heat oil to 350°F.
- Preheat grill to hot fire.
- Husk and wash corn.
- When oil is hot deep fry corn for 1 minute. Remove and set aside.
- Place jalapeños in hot oil and deep fry for 1 minute. Remove.
- Place corn and jalapenos on grill. Cook, turning, until lightly blackened evenly on all sides. Alternately, blacken under the broiler, turning frequently. Remove from grill (or oven) and allow to cool enough to touch.
- Remove corn kernels from cob. Measure out 1 cup of kernels. Set aside.
- Remove stem from jalapeño. Finely chop. Set aside.
- When Ready to Enjoy Guacamole
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin. (Some people like to score the avocado with a knife before scooping.) Make sure to gently scrap the skin to get the dark, creamy "good stuff."
- Place 2/3 to 3/4 of the softest avocados in a mixing bowl. Using a fork, roughly mash them.
- Place the remaining firmest avocados on a cutting board or plate and chop into 1/4 to 1/2-inch pieces. Add these to the mashed avocado in the bowl and mix well.
- Add pico de gallo, roasted corn kernels, roasted jalapeños, lime juice, cilantro and salt.
- Sprinkle with cotija cheese.
- Serve immediately with tortilla chips and salsa.
COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY
The secret to Chili's roasted street corn is the charred exterior. Without a grill, Katie improvised and roasted the corn in the oven to achieve similar results, then slathered the cob with creamy, spicy mayo and topped it with Cotija cheese and cilantro. If you don't have Cotija, you can substitute grated Parmesan cheese.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
- Roast for 15-20 minutes, until charred on the outside and tender on the inside.
- In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
- Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 33 grams, Fat 31 grams, Fiber 3 grams, Protein 7 grams, Sugar 7 grams
CHILI'S GUACAMOLE
Make and share this Chili's Guacamole recipe from Food.com.
Provided by tia.oliva
Categories Vegetable
Time 15m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator.
Tips:
- Choose the right corn. Look for fresh, plump ears of corn with tightly packed kernels. Avoid ears that have dry or damaged kernels.
- Grill the corn properly. Preheat your grill to medium-high heat and brush the corn with oil. Grill the corn for 10-15 minutes, turning occasionally, until the kernels are charred and tender.
- Make the guacamole ahead of time. Guacamole can be made up to 2 days in advance. Simply cover it tightly and refrigerate until you're ready to serve.
- Use ripe avocados. Ripe avocados are essential for making creamy, flavorful guacamole. Look for avocados that are slightly soft to the touch and have a deep green or black color.
- Add your favorite toppings. Once you've made the guacamole, you can add your favorite toppings. Some popular options include diced tomatoes, chopped onion, cilantro, and crumbled queso fresco.
Conclusion:
Chili's Fire-Grilled Corn Guacamole is a delicious and easy-to-make appetizer or side dish. With its smoky grilled corn, creamy guacamole, and fresh toppings, it's sure to be a hit at your next party or gathering. So next time you're looking for a tasty and festive dish to serve, give this recipe a try!
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