Grilled Corn Guacamole

Grilled Corn Guacamole

Serves 6

Grilled corn gives this simple guacamole extra depth of flavor and texture. If you don't have a grill, you can broil the corn in a pinch: preheat the broiler pan for 5 minutes, place the corn on the pan, and broil on high. Leave the oven door cracked to prevent the corn from steaming.

4 ears corn

2 Tbs. olive oil

3 avocados

1/2 medium red onion, minced (1/2 cup)

1/2 cup coarsely chopped cilantro

1/4 cup fresh lime juice

1 small serrano chile, seeded and finely minced

2-4 Tbs. sour cream or plain yogurt

Preheat grill to medium-high.

Shuck corn. Brush ears lightly with olive oil. Grill over medium-high flame, 4 to 6 inches from heat, for 10 minutes, turning occasionally, until browned. Remove from heat, and let cool. (Alternatively, broil in oven under high heat.) Remove kernels from corn cob with sharp knife. Set aside.

Peel, pit, and coarsely chop avocado. Combine with red onion, cilantro, lime juice, and serrano in medium bowl, stirring gently to mix. Stir in sour cream.

Stir in about two-thirds of corn. Sprinkle remaining corn on top, and serve immediately.

PER SERVING: 232 CAL; 4 G PROT; 17 G TOTAL FAT (3 G SAT FAT); 21 G CARB; 3 MG CHOL; 22 MG SOD; 6 G FIBER; 5 G SUGARS

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