avocados

BHG Guest Blogger

Guest Blogger: What’s Gaby Cooking

Hi Guys! I’m Gaby from What’s Gaby Cooking and I’m so excited to be posting over here on the BHG blog Delish Dish today! Better Homes and Gardens has been my go-to magazine for years now. I can remember paging through the issues as a kid when my mom subscribed so I’m jazzed to be here myself.

I’m a food writer/recipe developer living in LA and I just came out with my first cookbook devoted to my all time favorite food, the avocado! Yup, that’s right. It’s 80+ recipes all about avocado. It’s loaded with everything from breakfast to dessert (avocado chocolate chip cookies – heck yes!) and everything in between.

One of my favorite recipes is the charred corn guacamole! You’ll find it in the June issue of BHG too but I wanted to give you guys a little more info over here on the blog.

Charred corn guacamole came about one day after my husband and I literally spent an afternoon grilling everything in our fridge. I had a ton of corn on the cob from the farmers market so we threw it onto the grill and were then left with a ton of charred corn. The only sensible thing to do was to cut it off the cob and toss it into my all time favorite appetizer… guacamole!

So while it came to be as a happy accident, it’s basically become one of our favorite things to serve in the summer months. Especially because the charred corn gives the guac a nice burst of texture and color!

Charred Corn Guacamole

Ingredients

  • 2 ears of corn, husks and silks removed
  • 2 teaspsoons extra-virgin olive oil
  • 3 Haas avocados
  • 1/3 cup chopped scallions
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • Coarse salt and freshly ground black pepper to taste
Directions

1. Prepare a gas, charcoal, or indoor grill.

2. Brush the cleaned ears of corn with the olive oil and transfer directly to the grill. Let the corn start to blister for a few minutes on each side, rotating accordingly until all sides of the corn are slightly charred, about 10 minutes. Remove the corn from the grill and let cool.

3. Cut the kernels off the cobs by laying each cob flat on a cutting board and using a sharp knife to remove the kernels.

4. Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in the bowl.

5. Add the scallions, lemon juice, cumin, red pepper flakes, salt, and pepper

Serve this up with a big bowl of chips and a gorgeous margarita or two for you and your guests and call it a party!

Also, be sure to snag some super gorgeous avocados from your market. You’ll want to look for avocados that are a dark green color and have just a slight bit of give! Don’t buy anything that’s too mushy as that’s a sign of it being over-ripe.

For more avocado recipes like this, check out Absolutely Avocados or Gaby’s blog.