Eosinophilic Esophagitis Friendly Gluten Free Charred Corn Guacamole Plate
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Learn more →Ingredients
4 servings
For the charred corn
- 1 cup fresh or thawed frozen corn kernels
- 1 tsp olive oil
- ¼ tsp salt
For the guacamole
- 3 ripe avocados, halved and pitted
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp salt, plus more to taste
- 1 jalapeño, seeded and finely minced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- ¼ tsp ground cumin
For serving
- gluten free tortilla chips, for serving
- lime wedges, for serving (optional)
Instructions
- 1
Heat a cast iron skillet or grill pan over high heat until very hot, about 2 minutes. Toss the corn kernels with the olive oil and 1/4 tsp salt, then spread them in a single layer in the dry skillet. Cook without stirring for 3–4 minutes, until the kernels are deeply charred and spotted dark brown on one side. Stir once and cook 1–2 minutes more until charred in spots all over. Transfer to a plate and let cool for 5 minutes.
- 2
Scoop the avocado flesh into a large mixing bowl. Add the lime juice and 1/2 tsp salt. Mash with a fork or potato masher to your preferred texture — leave some chunks for a rustic result, or mash more thoroughly for a smoother dip.
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