Disclosure: This is a sponsored post, on behalf of Amaize Sweet Corn/Golden Sun Marketing. I was compensated for this post, and all opinions are 100% my own.
Confession time. For the longest time, the types of corn I was familiar with was canned corn and frozen corn on a cob. I never thought to buy fresh corn from the grocery store, since those other types were what I really knew. I was pretty intimidated by fresh corn for a while, but after having freshly grilled corn a couple of years ago, I got hooked!
Whenever it’s summer, I scour the ad paper for fresh corn sales. I really stock up when it’s 10 for $1, mainly to cook or grill now and freeze for the fall/winter months. Usually I go for yellow corn, since that’s the easiest to find, but when I was told about Amaize Sweet Corn, I just couldn’t wait to get some grill marks on it. 🙂
Amaize Sweet Corn is a rare (non-GMO) breed of sweet white corn, grown and harvested in the warm summer months. It was in development for 22 years, and during that time, over 10,000 variations of corn were tested until the perfect balance of texture and taste were found. Amaize Sweet Corn is only available in the US. In Louisiana, it is found exclusively at Rouses in New Orleans (for other states, here is a store locator).
When I got this corn, the first thing I had to do was grill this corn (of course). Before I bit into it, I didn’t add butter or salt after cooking (I did rub the corn with flavor-less oil before grilling). I just wanted to try it as it is, and the first thing that stood out was the crunchier texture than the usual corn I purchase. It also had a great flavor. It’s really sweet, and it tastes great fresh off the grill!
I thought that because of the texture, this would be perfect in a guacamole. With the mixture of textures between the avocado, red onion and the corn, this was such a great guacamole! It also couldn’t be easier to throw together.
Grilled Corn Guacamole
Source: an original
- 1 ear of Amaize Sweet Corn
- 1 tsp. canola oil
- 2 large, ripe avocados
- 2 tbsp. minced red onion
- 2 tbsp. minced jalapeno
- 2 cloves of fresh garlic, minced or grated
- 3 tbsp. chopped fresh cilantro
- 1/4 tsp. salt
- 1/4 tsp. cumin
- juice of one lime
- Preheat the grill or a grill pan. Brush the corn with the canola oil, and place it on the grill. Grill the corn for 2 minutes per side, until it shows grill marks, grilling for about 10 minutes total. Set the corn aside to cool.
- Once the corn has cooled, cut away the kernels from the ear, and set aside. In a large bowl, add one halved/pitted avocado, the red onion, jalapeno, garlic, cilantro, salt, cumin and lime juice. Mash the mixture with a fork until well-mixed. Add in the grilled corn kernels and mix well.
- Halve and pit the last avocado. Then, chop the last avocado into chunks, and lightly mix it into the guacamole.
- Serve with tortilla chips and enjoy!