Penn State Tailgate: Grilled Corn Guacamole
Does anything really beat farmer’s market corn during the summer months? I think not! The best thing about this savory seasonal treat is that it can be enjoyed a variety of ways: boiled, steamed, sautéed and even grilled. Have you ever tried grilled corn? If not, you are missing out! Grilling adds a smoky, charred edge to the sweetness of the corn. Delicious!
This week I wanted to share a recipe with you that blends one of my favorite tailgate foods, guacamole, with one of my favorite summer eats, grilled corn. This Grilled Corn Guacamole is incredibly versatile and always a crowd-pleaser. Depending on your flavor preference, you can add as much or as little heat as you want with fresh jalapeno peppers. When I am making the dish for my group of friends, I typically use half of a pepper. If your guests really enjoy heat, please feel free to throw in a whole jalapeno or two to kick it up a notch. I also happen to LOVE cilantro. I know that not everyone is drawn to its intense flavor, so please feel free to omit it from the recipe if you’re not a fan.
While the corn may be prepared on the grill up to three days in advance, I never combine the ingredients to make this dish until shortly before I’m going to serve it. If prepared too early, the avocado will get brown and the dip won’t look appetizing. To add extra Penn State flair to this tailgate recipe, I accompany the guac with blue and white corn tortilla chips. I also like to garnish the dip with a lime wedge, just to make it extra pretty. Last, but not least, on game day I like to serve my Grilled Corn Guacamole from my Magnolia Lane chip and dip platter from Lions Pride. The platter’s spirited Nittany Lion design always helps my friends get amped up for the game.
I look forward to hearing your thoughts on this tasty summer dish. WE ARE!