Please don’t miss the Giveaway here and other amazing Guacamole recipes below!
This week my husband and I went out on our weekly date night (toting along the two littlest ones of course). We had our usual no-idea-what-to-eat dilemma, him no longer eating red meat and myself very rarely eating any meat. We went to the food court at our local mall as I was off on a search for new shoes to fit my finally repaired and healing broken toe. (Can you believe how much pain one little broken toe can produce!?)
After almost ordering a walnut and goat cheese salad from the sandwich place, I spotted a well know Mexican grill that sells the famous sofritos which inspired this meal. Actually their entire menu inspired this dish of Tofu Sofritos Tacos with Citrus Cilantro Coleslaw and Grilled Corn Guacamole. We used to order from this grill at least once a month during our company lunch meals at my workplace.
Despite the fact that I never actually had the sofritos from this popular place (I used to get the chicken), I wanted to make them because of a) my craving for tacos and b) my desire to remove meat from my diet. Let me just say that I LOVED my sofritos at least 10 times more. I braised mine to perfection, ridding all traces of “soy” taste from these tacos. And the guacamole…okay that is what we are here for.
The guacamole at this famous Mexican grill is so delicious that they charge nearly $2 more to add it to your meal. I love that they give large portions, so that’s good. They also serve this wonderful corn pico de gallo. These two toppings together make any taco or burrito bowl supreme.
So when I was given the opportunity to create a recipe for Casabella’s newest innovation, the Guac-Lock guacamole container, I knew I had to make a Grilled Corn Guacamole. The fresh avocados shipped direct to me from Melissa’s Produce went divinely with the purees and dried herbs from Gourmet Garden.
And love the Guac-Lock I did! I ate guacamole for a week. On everything! This photo was actually taken on day 5 of storing this guacamole.
Please note the freshness! And it didn’t even taste sour or overwhelmed with onion, as most avocado dips do when they contact air. I didn’t have to scrape off any grey unappealing discoloration from the top of the guacamole each day I ate it.
I just spooned out what I wanted and smoothed out the top. The handy pusher tool provided made it simple to “squeeze” all the air out and seal the lid.
Love this thing!!
Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Number of servings: 12
- 3 avocados, peeled, pitted and diced
- 2 ears corn
- 1 jalapeño, seeded and diced
- 1/3 cup diced red onion
- juice of one lime
- 1/2 tsp cumin
- 1/2 smoked paprika
- 1 tsp garlic salt (or 1 tsp Gourmet Garden garlic puree)
- 1/4 tsp chili powder (or pinch Gourmet Garden red chili flakes)
- Spray a griddle with nonstick cooking spray. Place 2 shucked ears of corn on the grill, sprinkling with salt and pepper if desired. Grill over medium heat, rotating to grill each side, about 10-15 minutes until corn is tender. Set aside to cool slightly.
- Place diced avocado in a medium bowl and smash lightly with a fork or masher.
- Cut corn kernels off cob using a sharp knife, catching the kernels into a medium bowl.
- Add corn and remaining ingredients to mashed avocadoes and mix well, mashing while mixing.
- Transfer mixture to an airtight container (such as the Guac-Lock) and store up to 6 days in the refrigerator.
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This post was sponsored by Casabella, Gourmet Garden, and Melissa’s Produce. I received a Guac-Lock container, fresh herbs and pastes, and fresh avocados from the sponsors for participating in #GuacSquad12. All opinions, text, images, and recipes are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.