Crap, I'm sorry I missed your reply, ExPat....ExPatriatePen wrote:So how do you do that? Just buy some corn on the cobb and throw it on the grill without husks to roast it? Then strip the kernals off?tifosi77 wrote:I like to add roasted corn to my guac, and use Cholula hot sauce to give it some background action.
Do you use the Cholula AND cayenne... or just one or the other?
I forgot that I throw fresh dice tomato's (plum) straight out of the garden in it too.
Seems it should be corn or tomatos and not both though right?
Anyone else have any ideas?
The way I do it is to soak the corn - husk and all - in water for 10 minutes or so. Throw them on the grill for 7-8 minutes turning often to par-cook them, then remove and let them cool to the touch. Remove the husks then brush the corn with some oil and back on to the grill until the kernels have your desired level of browning. Then just use a knife to shave the kernels off the cob. You can do the first bit of cooking hours (days even) in advance, just make sure the corn is at room temp before going back on the fire for the second cook. And of course, you can amp up the flavor by making a seasoned butter to use as the lipid instead of oil - I've used ground cumin with good results in the past. Or just use butter, period. Your call.
I don't usually put cayenne in my guac, just a chile or two and the Cholula. I tend to favor serrano chiles, but I've also had some success with red Fresnos. The red is a nice color contrast, too, as I don't like tomatoes in my guac so much. If you like the acidity from the tomatoes, a couple drops of a good quality vinegar can wake up flavors, too.
My guac base:
2-3 Haas avocados, cored and removed from skins
juice of 2 limes
1/2 medium red onion, minced
1 Tbs minced garlic
1-2 serrano chiles, seeded (or not) and minced
1/2 bunch cilantro, finely chopped
Cholula to taste
s&p to taste
1 ear roasted corn (if using)
Wait until after you make it to the consistency you want before folding in the corn. I prefer guac a little bit on the chunky side, fwiw; if you like it smoother, you can add a Tbs or so of extra virgin olive oil.