We love guacamole and chips as much as the next dude—it’s straightforward, easy-to-make, and always delicious. That doesn’t mean, however, that the classic recipe can’t be improved upon. Whether it’s for your next big tailgate or night in with the guys, try whipping together this creative take on traditional guac with this recipe from chef Michael Ferraro. You’ll keep the same base (avocado, red onion, lime, cilantro, etc.) and toss in a few flavor-packed additions like charred corn and roasted poblanos to create the ultimate game-day side dish. Recipe and photo courtesy of chef Michael Ferraro, executive chef/partner of Delicatessen and MacBar creator.
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Makes 6 servings
Prep time 5 min.
Cook time 15 min.
Ingredients
3 ripe avocados Juice of 1 lime 3 Tbsp minced red onion 2 garlic cloves 2 Tbsp olive oil ½ jalapeno, deveined and seeded, small dice 1 large beefsteak tomato, seeded and small diced 1 poblano pepper 2 ears of corn 1 Tbsp canola oil ½ bunch cilantro, chopped Few whole cilantro leaves, for garnish 2 Tbsp cotija cheese Kosher salt, to taste
How to make it
Puree the garlic and olive oil in either a mortar and pestle or small food processor, reserve. Remove kernels from cob. Preheat a large sauté pan over high heat. Add canola oil and corn in a single layer. Allow corn to char without moving the pan. Once corn has caramelized on one side, stir and shake pan to caramelize evenly. Whole cooking time here is about 4-5 minutes. Once cooked, cool and reserve. Over open flame, char all sides of poblano pepper. Once completely blackened, place in a bowl and cover tightly with plastic wrap, allowing the pepper to steam for 10 minutes. Scrape the skin from the pepper. Deseed, and cut into a small dice. Half, seed, and scoop flesh from avocados into a large bowl. Add garlic puree and lime juice. Mash slightly, still leaving it chunky. Fold in onion, jalapeno, tomato, roasted poblano pepper, half the charred corn, and cilantro. Season with salt to taste and garnish with remaining corn, cotija cheese, and whole cilantro leaves. Serve with good quality tortilla chips or vegetable crudités.
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We love guacamole and chips as much as the next dude—it’s straightforward, easy-to-make, and always delicious. That doesn’t mean, however, that the classic recipe can’t be improved upon.
Whether it’s for your next big tailgate or night in with the guys, try whipping together this creative take on traditional guac with this recipe from chef Michael Ferraro. You’ll keep the same base (avocado, red onion, lime, cilantro, etc.) and toss in a few flavor-packed additions like charred corn and roasted poblanos to create the ultimate game-day side dish.
Recipe and photo courtesy of chef Michael Ferraro, executive chef/partner of Delicatessen and MacBar creator.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 5 min.
Cook time 15 min.
Ingredients
3 ripe avocados Juice of 1 lime 3 Tbsp minced red onion 2 garlic cloves 2 Tbsp olive oil ½ jalapeno, deveined and seeded, small dice 1 large beefsteak tomato, seeded and small diced 1 poblano pepper 2 ears of corn 1 Tbsp canola oil ½ bunch cilantro, chopped Few whole cilantro leaves, for garnish 2 Tbsp cotija cheese Kosher salt, to taste
How to make it
Puree the garlic and olive oil in either a mortar and pestle or small food processor, reserve. Remove kernels from cob. Preheat a large sauté pan over high heat. Add canola oil and corn in a single layer. Allow corn to char without moving the pan. Once corn has caramelized on one side, stir and shake pan to caramelize evenly. Whole cooking time here is about 4-5 minutes. Once cooked, cool and reserve. Over open flame, char all sides of poblano pepper. Once completely blackened, place in a bowl and cover tightly with plastic wrap, allowing the pepper to steam for 10 minutes. Scrape the skin from the pepper. Deseed, and cut into a small dice. Half, seed, and scoop flesh from avocados into a large bowl. Add garlic puree and lime juice. Mash slightly, still leaving it chunky. Fold in onion, jalapeno, tomato, roasted poblano pepper, half the charred corn, and cilantro. Season with salt to taste and garnish with remaining corn, cotija cheese, and whole cilantro leaves. Serve with good quality tortilla chips or vegetable crudités.
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Makes 6 servings
Prep time 5 min.
Cook time 15 min.
Ingredients
3 ripe avocados Juice of 1 lime 3 Tbsp minced red onion 2 garlic cloves 2 Tbsp olive oil ½ jalapeno, deveined and seeded, small dice 1 large beefsteak tomato, seeded and small diced 1 poblano pepper 2 ears of corn 1 Tbsp canola oil ½ bunch cilantro, chopped Few whole cilantro leaves, for garnish 2 Tbsp cotija cheese Kosher salt, to taste
How to make it
Puree the garlic and olive oil in either a mortar and pestle or small food processor, reserve. Remove kernels from cob. Preheat a large sauté pan over high heat. Add canola oil and corn in a single layer. Allow corn to char without moving the pan. Once corn has caramelized on one side, stir and shake pan to caramelize evenly. Whole cooking time here is about 4-5 minutes. Once cooked, cool and reserve. Over open flame, char all sides of poblano pepper. Once completely blackened, place in a bowl and cover tightly with plastic wrap, allowing the pepper to steam for 10 minutes. Scrape the skin from the pepper. Deseed, and cut into a small dice. Half, seed, and scoop flesh from avocados into a large bowl. Add garlic puree and lime juice. Mash slightly, still leaving it chunky. Fold in onion, jalapeno, tomato, roasted poblano pepper, half the charred corn, and cilantro. Season with salt to taste and garnish with remaining corn, cotija cheese, and whole cilantro leaves. Serve with good quality tortilla chips or vegetable crudités.
Makes 6 servings
Prep time 5 min.
Cook time 15 min.
Prep time 5 min.
Cook time 15 min.
Prep time
5 min.
Cook time
15 min.
Ingredients
- 3 ripe avocados
- Juice of 1 lime
- 3 Tbsp minced red onion
- 2 garlic cloves
- 2 Tbsp olive oil
- ½ jalapeno, deveined and seeded, small dice
- 1 large beefsteak tomato, seeded and small diced
- 1 poblano pepper
- 2 ears of corn
- 1 Tbsp canola oil
- ½ bunch cilantro, chopped
- Few whole cilantro leaves, for garnish
- 2 Tbsp cotija cheese
- Kosher salt, to taste
How to make it
Puree the garlic and olive oil in either a mortar and pestle or small food processor, reserve. Remove kernels from cob. Preheat a large sauté pan over high heat. Add canola oil and corn in a single layer. Allow corn to char without moving the pan. Once corn has caramelized on one side, stir and shake pan to caramelize evenly. Whole cooking time here is about 4-5 minutes. Once cooked, cool and reserve. Over open flame, char all sides of poblano pepper. Once completely blackened, place in a bowl and cover tightly with plastic wrap, allowing the pepper to steam for 10 minutes. Scrape the skin from the pepper. Deseed, and cut into a small dice. Half, seed, and scoop flesh from avocados into a large bowl. Add garlic puree and lime juice. Mash slightly, still leaving it chunky. Fold in onion, jalapeno, tomato, roasted poblano pepper, half the charred corn, and cilantro. Season with salt to taste and garnish with remaining corn, cotija cheese, and whole cilantro leaves. Serve with good quality tortilla chips or vegetable crudités.
Puree the garlic and olive oil in either a mortar and pestle or small food processor, reserve.
Remove kernels from cob. Preheat a large sauté pan over high heat. Add canola oil and corn in a single layer. Allow corn to char without moving the pan. Once corn has caramelized on one side, stir and shake pan to caramelize evenly. Whole cooking time here is about 4-5 minutes. Once cooked, cool and reserve.
Over open flame, char all sides of poblano pepper. Once completely blackened, place in a bowl and cover tightly with plastic wrap, allowing the pepper to steam for 10 minutes. Scrape the skin from the pepper. Deseed, and cut into a small dice.
Half, seed, and scoop flesh from avocados into a large bowl. Add garlic puree and lime juice. Mash slightly, still leaving it chunky. Fold in onion, jalapeno, tomato, roasted poblano pepper, half the charred corn, and cilantro. Season with salt to taste and garnish with remaining corn, cotija cheese, and whole cilantro leaves.
Serve with good quality tortilla chips or vegetable crudités.
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