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TIP OF THE DAY: Roasted Corn Guacamole

Even if you think your guacamole recipe is the best, there are so many guac lovers tweaking the basic recipe that you need to keep tasting!

Now that it’s corn season, Top Chef Master and America’s best-known master of Mexican cuisine, Chef Rick Bayless, has put a new spin on guacamole. His special ingredients: grilled corn, from the season’s bounty, and poblano chile.

Chef Bayless created this tasty recipe for, which has as many recipes with avocado as your heart could desire.

You can roast the corn in the oven instead of grilling it.



  • 2 small ears fresh corn, shucked
  • 1 small poblano chile
  • 8 ounces tomatillos, husked (about 4 large)

    Add roasted corn and poblano chile to your guacamole. Photo courtesy Avocados From Mexico.

  • 3 avocados from Mexico, halved, pitted, peeled and roughly chopped
  • 3 tablespoons finely chopped red onion, rinsed
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt


    1. PREHEAT gas grill to medium or prepare a charcoal grill. Grill corn, turning occasionally, until golden on all sides, about 5 minutes. When cool enough to handle, cut kernels from the cob; remove to a large bowl.

    2. GRILL the chile and tomatillos, turning until skins are nicely charred, about 10 minutes. When cool enough to handle, peel the charred skin from the poblanos with your fingers. Remove stem, core and seeds; chop chile and remove to the bowl.

    3. CHOP the tomatillos finely, capturing the juices, and add to the bowl. Add avocado, onion, cilantro and salt. Coarsely mash avocado and gently stir to combine all ingredients.

    Check out the history of the avocado.


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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