Grillside Guacamole Recipes

Steps:

• Heat gas or charcoal grill. Spray 18x14-inch piece of heavy-duty foil or grill pan with cooking spray. Place onion and chiles on foil or pan. Place on grill over medium heat.
• Cover grill; cook 5 to 8 minutes or until onion and chiles are crisp-tender and just beginning to brown. Add avocados and tomatoes to the onion and chiles. Cover grill; cook about 5 minutes longer or until avocados and tomatoes are hot, turning once halfway through grilling.
• Remove vegetables from grill to cutting board. Finely chop chiles and coarsely chop remaining vegetables. In medium bowl, place vegetables, cilantro, lime juice, garlic salt and cumin; mix gently until combined. Stir in the cheese. Serve warm. If desired, serve with tortilla chips.

Steps:

• Heat a grill pan to medium heat and place the avocados and jalapenos in the pan cut-side down. Grill until the avocados and jalapenos start to char, 3 to 5 minutes.
• In a medium bowl, douse the garlic and onions with the lemon and lime juices. Season liberally with salt and set aside to allow the flavors to marry.
• Scoop the avocado flesh from the skins. Place a metal cooling rack over the bowl. Working with one half at a time, place the avocado cut-side down on the rack and press down, pushing it through the rack. The rack will dice it as its being added to the bowl. Repeat for the remaining halves. Finely chop the jalapenos and add to the guacamole. Mash with a fork until fairly smooth. Adjust the salt, and then serve.

Steps:

• In a large bowl, combine onion, tomatoes, pepper and 1 tablespoon oil; gently toss to coat. Grill, covered, over medium-high heat or broil 4 in. from heat until tender and charred, turning occasionally, 6-8 minutes. Brush avocados with remaining oil. Grill or broil avocados, cut side facing the heat, until charred, 4-6 minutes. Cool vegetables completely., Chop onion, tomatoes and pepper; set aside. Peel avocados; transfer to a large bowl and mash with a fork. Stir in vegetables, cilantro, lime juice, cumin and salt. Serve immediately with chips.

Steps:

• Preheat an outdoor grill to medium heat.
• Place the jalapeños, onions, tomatoes, avocados and limes on a baking sheet and brush lightly with olive oil. Transfer the jalapeños, onions, tomatoes (cut-side down), avocados (cut-side down) and limes (cut-side down) to the grill. Grill the jalapeños and onions, turning occasionally, until charred and crisp-tender, 6 to 7 minutes. Grill the tomatoes, turning once, until charred and the skins have started to pull away, 3 to 4 minutes. Grill the avocados and limes just enough to mark them, 2 to 3 minutes. Transfer each ingredient as it is ready to a cutting board and set aside until cool enough to handle. If your grill doesn't have a side burner, leave the grill on.
• Finely chop the jalapeños. Coarsely chop the onions. Remove the skins from the tomatoes (if some of the skin sticks, that's fine) and coarsely chop. Scoop the avocado into a medium bowl and coarsely mash with a fork. Squeeze in the juice from the grilled limes and season with 1 teaspoon salt. Add the cilantro and half of the jalapeños, onions and tomatoes and stir to combine. Set the guacamole aside.
• Increase the heat of the grill to high (or turn on the side burner). Place the cream, cream cheese and chili powder in a medium saucepan and cook on the grill, whisking, until smooth and bubbly, 2 to 5 minutes. Whisk in the Cheddar and Monterey Jack in handfuls, letting one melt before adding the next, until thick and smooth. Add the remaining jalapeños, onions and tomatoes and cook, stirring, until just heated through, about 30 seconds. Season with salt to taste. Transfer to a serving bowl and serve immediately with the guacamole and tortilla chips.

Steps:

• Prepare a coal or gas grill so it's at high heat. Add the corn and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 15 minutes. When corn is cool enough to handle, hold one ear upright in a large bowl and, using a sharp knife, cut off the kernels. Discard the cob, then repeat with the other ear. Let cool completely before adding to the finished guacamole.
• Meanwhile, in a large granite mortar and pestle or molcajete (see Tip), combine the onion, chile, cilantro and salt. Pound into a rough paste, 2 to 4 minutes. Transfer the paste to a large bowl.
• Add the flesh of the avocados and the lime juice. Crush the avocados into a chunky dip using the pestle or the back of a large spoon. Once corn kernels are completely cooled, add them and the Cotija to the large bowl, reserving a little of each for garnish. Fold together the guacamole, corn and cheese, and season to taste with more salt and lime juice. Sprinkle with remaining cilantro, Cotija and corn. Serve immediately with tortilla chips. (Try to eat in one sitting. Leftover guacamole stored in the fridge turns brown quickly.)

Steps:

• Prepare a grill for medium heat. Lightly brush the corn with oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon of the chipotle powder and 1/8 teaspoon of the coriander. Grill the corn, scallions and tomatoes until the vegetables are all slightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool.
• Halve and pit the avocados. Scoop out the insides, put in a large bowl and mash with a fork until slightly chunky. Coarsely chop the scallions and tomatoes and cut the kernels off the corn cob. Add the vegetables to the bowl along with the cilantro, jalapeno, lime juice and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon coriander. Stir to combine and season with salt. Serve with tortilla chips.

Steps:

• In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with chicken and tomatoes.