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Charred Poblano and Roasted Corn Guacamole

Charred Poblano and Roasted Corn Guacamole

poblano and roasted corn guacamole

Guacamole is obviously perfect as is, but the addition of sweet corn kernels and smoky poblano pepper takes the classic to another level. Plus, adding more vegetables helps the avocado stretch a little farther, which is great if you want to double this recipe to feed a group larger than two.

Charred Poblano & Roasted Corn Guacamole

Serves 2; Makes 2 cups
Recipe by Adeline Waugh

Total Cooking Time: 45 minutes
Active Cooking Time: 20 minutes
Difficulty: Moderate

  • 1 ear corn
  • ½ teaspoon olive oil
  • 1 poblano pepper
  • 4 ripe avocados
  • ½ cup finely chopped fresh cilantro
  • ¼ cup finely diced red onion
  • 4 cloves garlic, peeled and minced
  • Juice of ½ lime
  • ½ teaspoon sea salt
  • Tortilla chips, for serving

Preheat the oven to 400°F.

Coat the ear of corn in the olive oil and wrap it in aluminium foil. Wrap the poblano pepper in aluminium foil and place both the corn and poblano directly on an oven rack. Roast together until slightly cooked, about 15 minutes.

Remove the corn and pepper from the oven and set aside. Change oven setting to broil. Unwrap the pepper and the corn so the top is exposed, and place both, still nested in their foil wrappings, under the broiler. Broil, turning every minute or so until the corn kernels are browned and the pepper starts looking uniformly charred and bubbling, about 5 minutes. Remove the pepper and corn and set them aside to cool while you assemble the rest of the guacamole.

Scoop out the avocados into a medium-size mixing bowl. Add the cilantro, red onion, garlic, lime juice, and sea salt. Next, peel any very charred bits of skin off of the poblano. Seed and dice the poblano. Cut off the kernels of corn from the ear. Add the poblano and corn to the avocado mixture. Finally, fold and mix all of the ingredients together until you reach your desired consistency.

Cook’s Tip: The easiest way to safely slice the kernels off of an ear of corn is to lay it flat on a cutting board and use a serrated knife to cut kernels off in four flat planks, turning the ear so it’s always lying flat side down.

Photo by Nicholas Gang


Adeline Waugh is the creator of Vibrant&Pure Wellness, a space that combines the worlds of creative food styling, holistic nutrition and inspiring recipes.

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