Grand Prize Winner for Avocados From Mexico's "Guac-Off Recipe Contest," 2012. Recipe chosen as "Best Recipe" by Celebrity Chef Roberto Santibanez.
6 avocados from Mexico
3 ounces of goat cheese
4 small tomatillos, diced
2 poblano peppers, charred
1 serrano pepper, minced
1/2 cup of red onion, minced
2 ears of corn on the cob, char-grilled
2 limes, juiced
1/2 cup of cilantro, rough chopped
2 tablespoons of mayonnaise, for grilling corn
1 teaspoon of smoked paprika, for grilling corn
1/2 teaspoon of garlic salt, for grilling corn
Salt (to taste
Chicharron, fried pork rinds for dipping and garnish
1. Preheat grill to medium-high.
2. Remove corn husks and slather corn with mayonnaise. Generously, sprinkle with garlic salt and smoked paprika.
3. Grill the corn and poblano peppers until they get a nice char on all sides, keeping the peppers closest to the fire.
4. Once the corn is grilled and peppers have a nice char, remove from grill and set corn aside to cool. Place peppers in a brown paper bag to steam, so the skins remove easily.
5. Meanwhile, halve the avocados and remove the pits. With a spoon, carefully scoop the avocadoes from their skins, being careful not to tear the skins. Set skins aside.
6. In a small bowl, combine 4 of the avocado halves with the goat cheese and mash with a fork to thoroughly combine, until creamy. Rough chop the remaining avocado halves and set aside.
7. With a sharp knife, carefully cut the corn off the cob and set aside.
Remove the poblano peppers from the bag and remove the seeds and with a butter knife, scrape off most of the charred skin. (Leave some of the charred skin, as this imparts a nice smoky flavor to the guacamole.)
8. Chop peppers into half-inch pieces.
9. In a separate medium-size bowl, combine the goat cheese/avocado mixture, the rough chopped avocados, red onion, tomatillos, serrano peppers, grilled poblano peppers, corn, juice of two limes, and the cilantro. Combine thoroughly with a spoon, leaving some of the avocados a bit chunky. Season with salt , to taste.
10. Scoop the guacamole back into the 12 skins to serve as individual portion sizes and garnish with chicharron and any remaining grilled corn.