Sunday, April 13, 2014

Roasted Corn and Jicama Guacamole

Hello my lovelies!  Have you all been having fun playing around with my new layout?  I'm not going to lie... I am absolutely thrilled with the new design!  I finally feel like a real blogger!

We got a taste of spring here in Cleveland this weekend and boy did it feel nice.  The sun was shining and I was able to get out with the dogs a few times for some long walks in the park.  

There is this restaurant here in Cleveland called Momcho and it is amazing.  Basically, they serve Mexican cuisine with a modern twist and the entire menu is inventive and delicious. One of my favorite things to order is a sampler of their different types of guacamole.  I love when a classic dish is shaken up a bit.

And that is what inspired me to make this Roasted Corn and Jicama Guacamole.  My love for avocados is unwavering and I could make a meal on just this.  Well, I also washed this down with a few margaritas.  Sunshine, drinks and guacamole... I am one happy girl!     

Did you know that you can roast corn in the oven?  I discovered this a few months ago and I don't think I will ever go back to the traditional shuck/boil method.  It is so easy because you just throw the whole thing in the oven.  And best part is that you don't get corn silk and husks all over your kitchen!

What the heck is that?  Jicama!  Otherwise know as the Mexican turnip.  The best way to describe the taste is crisp and fresh with a texture similar to an apple or water chestnut.

If you've never worked with one before, you can see it is pretty simple to chop up.  Slice off both ends.

Then run your knife down the side to peel the skin off.

Slice into 1/4 inch slices.

Now you can stack and chop into sticks or cubes.

It's also really good plain.  Toss with some chili powder, salt and lime juice for a healthy snack!

See how easy that husk peels right off?

You don't have to char the corn but I like the way it looks and tastes.  In effort to save time, I just ran my kitchen torch over the kernels a few times.  I love getting my torch out because it makes me feel like a bad-a$$!

Prep all of the veggies.

Then slice the avocados.  To remove the pit, whack it with your knife and twist.  Then I just use a spoon to remove the flesh.

You don't want to mash the other veggies so add those later.  The little bit of sour cream adds a touch of creaminess to the guac.

::quick tip:: 
To keep the guacamole from turning brown, place plastic wrap directly on top of it.  It will keep the air out and prevent the dip from turning that nasty brown color.  Cool, eh?!?!

Roasted Corn and Jicama Guacamole
4 Avocados
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon hot sauce
1/4 cup sour cream
1/2 lime, juiced
1/4 cup jicama, chopped into small cubes
1/4 cup red onion, minced
1/4 cup corn kernels
1/4 cup cilantro, roughly chopped
1 garlic clove, minced
1 teaspoon jalapeno, minced

To roast the corn, place ear, husk and all, in a preheated 350 degree oven for 30 minutes.  Remove and let cool for 5 minutes.  Shuck the corn, then either throw on the grill, under to broiler or use a kitchen torch to char the kernels.  Run a knife down the length of the corn to remove the kernels.

Prep vegetables by chopping and mincing the jicama, red onion, cilantro, garlic and jalapeno.

In a large bowl, add the flesh of the avocados, salt, pepper, hot sauce, sour cream and lime juice.  Using a potato masher, mash all of the ingredients until combined but still leaving small chunks of avocado.

Add the jicama, red onion, corn, cilantro, garlic and jalapeno and mix with a spatula until combined.  Serve with corn chips and jicama sticks.

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