Ok, maybe I am stretching the limits of “guacamole” here, and this may truly be more of an avocado salad, but I ate it with chips so I’ll stick with guac. At least I didn’t put peas in it!
Am I the only person though to whom that does not sound so terrible?
My guacamole here may not have legumes, but it is full of summer deliciousness like cherry tomatoes, sweet corn, jalapeños and scallions, all cooked to peak char on a grill pan (or a real grill, if you’ve got one). They get a rough chop and then tossed in with some diced avocado, lime juice, and cilantro (not pictured in this yearbook spread, because sometimes I am dumb).
Years ago, on an episode of Barefoot Contessa, I watched Ina make her version of guacamole, where she just cut up some avocado and tomatoes and tossed them together with some lime juice in a giant wooden bowl, and the whole thing was so simple and beautifully elegant that I always remember it, even if I prefer my regular guac a little more streamlined and mashed.
But I can see the inspiration from her recipe here, despite my preference. The whole pile of veggies together becomes something a little more substantial than just a dip, and you could definitely serve it as a side to some grilled meat or fish or tacos or whatever this late summer season is serving up for you.
Charred Veggie Guacamole
- 1 ear corn
- 3-4 scallions
- 2 jalapenos
- 1 cup cherry tomatoes
- 2 limes
- vegetable oil
- 2-3 large avocados
- 1/4 cup cilantro, chopped
- sea salt
- Heat a grill pan or grill on high and prep veggies: husk corn, cut roots off scallions, stem and seed jalapenos, cut cherry tomatoes in half, cut limes in half. Brush veggies and lime with a bit of vegetable oil and grill until softened and well-charred.
- Cut the corn off the cob, thinly slice scallions and jalapeno, and add to a large bowl with the tomatoes. Squeeze the grilled limes over everything and toss together.
- Seed and dice the avocados into large chunks, then toss all with a generous pinch of sea salt and the chopped cilantro. Serve.