Goat Cheese and Roasted Corn Guacamole

Goat Cheese Roasted Corn Guacamole

I didn’t have the kind of parents that made me pure, homemade, organic, sugar-free, vegan baby food.  Not quite.

I  had the kind of parents that would throw whatever they were having for dinner into a blender (no joke) and call it dinner for their crazy screaming baby girl Joy.  I distinctly remember having Spaghetti and Meatballs in the blender… and I’m pretty sure there was some weird sort of Tofu Potato Bake blended to (probably pretty gross) perfection.  Fish sticks?  Blend ‘em.  Taco Salad?  Too far.

Why am I talking about baby blender food?  Well… if I had voice enough to make meal requests, I would surely have asked for a chip and guacamole blender baby meal.  Guacamole is a perfect food.  Even babies know this to be true.

Goat Cheese Roasted Corn Guacamole

This guacamole is simple but earnest in its decadence.  All it requires is a bit of the good ol’ smash-bang treatment.

This version of guacamole-land has avocados living in the same house with roasted corn, pickled jalapeno, goat cheese, chives, and lots of lemon.

Goat cheese in guacamole!?  Yah.  Believe the hype.

Goat Cheese Roasted Corn Guacamole

Bowl.  Spoon.  Chopped spice and onions.

Let’s just ready our chips, shall we?

Goat Cheese Roasted Corn Guacamole

Adding crumbled goat cheese to guacamole means it is irresistibly creamy.  Beyond!  Goat cheese also adds a bit of tang to the rich and creamy avocados.  Corn is charred over a flame and adds those alluring bites of burnt but sweet corn.  I like to be generous with the lemon juice and waaay heavy-handed with the pickled jalapeno.  I want my guacamole so spicy it hurts so good.  Yes, I just typed that… just let it happen.

The inspiration for this recipe comes from my a cookbook in my glorious stack of Spring reading.  It’s from Gaby Dalkin’s Absolutely Avocado.  This book screams summer… which screams margaritas… which screams YES please now thank you.  So, there’s that.

Goat Cheese and Roasted Corn Guacamole

adapted from Absolutely Avocados

serves 2 people who love guacamole, 4 people who don’t totally love guacamole

Print this Recipe!

3 ripe Haas avocados

1/3 cup crumbled goat cheese

corn cut from 1 roasted cob*

1/4 cup chopped fresh chives

2 tablespoon fresh lemon juice

3 to 4 tablespoons chopped pickled jalapeno, (I used about 1/3 cup)

coarse sea salt and freshly ground black pepper to taste

tortilla chips for serving

*To roast the corn place corn over a low flame burner and rotate every 10 seconds to char on all sides.  If you don’t have a gas burner, a outdoor grill is wonderful as is the broil setting of your oven. Cut charred corn from the cob once it’s cool enough to handle.

Cut each avocado in half lengthwise.  Remove the pit from the avocado and discard.  Scoop  the meat out of the skin and place in a medium bowl.  Add the goat cheese, charred corn bits, chives, lemon juice, and jalapeno.  Mash with a fork until mostly smooth, but a few avocado chunks remain.  Season with salt and pepper.  Taste and re-season if necessary.  Serve with tortilla chips.  Guacamole can we stored in an airtight container in the refrigerator for up to one day.  You should having a problem coaxing people to finish it.  

93 thoughts on “Goat Cheese and Roasted Corn Guacamole

  1. I love guacamole. My dad is a bit of a guacamole freak. I feel like every weekend in the summer there was a fresh made bowl before dinner.
    So I’m a bit of a sucker for it.
    This recipe sounds really delicious. I like your take on an old recipe.
    The goat cheese sounds super interesting, at first glance I thought it was a bit weird but I’m gonna try it. I’m also on your side with the lots of lemon, everything taste good with lots of lemon, well maybe not everything.

    xo Quinn

    Quinn Cooper Style

  2. Oh avocado. My love. I just watched a Jamie Oliver video where he charred sweet corn to make salsa. I need to stock up on fresh corn to make this guac, that salsa and Tracy’s creamed corn.

  3. This looks delicious! I am living in Mexico right now and avocados in every form are my current obsession. The corn is unique — I’ll have to see if I can hunt some down. A friend here uses mayo (yeah, mayonnaise) to achieve that creamy consistency — not healthy but pretty tasty! :)

  4. Hi Joy! This looks delicious! Avocados + cheese=yum. Also, my mom used to blend chicken noodle soup for me when I was little in order to trick me into eating the veggies. I loved it.

  5. Mind Blown! :) I may need to take a small curve on my current juice fast and try this… or at it shall be “one” of my treats in a few weeks! Looks great and am sure it even tastes better.

    Aj

Leave a Reply