How to Grill Avocados
Have you ever wondered whether or not you can grill an avocado? Well, wonder no more! Grilled avocados are not only doable but also incredibly tasty. When grilled, avocados take on a slightly sweeter and softer texture, with a vibrant green color and enticing grill marks that impart a delightful smokiness. Here’s how we do it:
Make Grilled Guacamole
While grilled avocados are delicious on their own, our favorite way to enjoy them is by turning them into guacamole! Alongside grilling the avocados, we also throw on some corn, a thick slice of onion, and jalapeño for added flavor. Once everything is grilled to perfection, making the guacamole is a breeze. Simply scoop the avocado flesh into a bowl, remove the corn kernels from the cobs, chop the onion, and mince the jalapeños. Just before serving, add chopped tomatoes, cilantro, minced garlic, salt, and fresh lime juice, then gently mash everything together using a fork. The result? A delicious guacamole bursting with flavors! Grilling avocados and turning them into guacamole is a fantastic way to enjoy avocados in a new and exciting way. We love it! Recipe updated, originally posted June 2015. Since posting this in 2015, we have tweaked the recipe to be more clear. – Adam and Joanne 2 medium ears corn, husked 1 onion slice, about 1/2-inch thick 1 jalapeño pepper 1 cup chopped tomatoes (1 large or 2 medium) 1 clove garlic, finely minced 1/4 cup fresh cilantro leaves, chopped 1/2 teaspoon kosher salt 1 to 2 limes 2Place the avocado halves, cut side down, along with the corn, onion slice, and jalapeño, onto the grill. Allow them to cook until the avocados and vegetables start to char, which usually takes about 5 minutes. 3Once the underside of the avocados is blistered, carefully transfer them to a bowl and set them aside. Continue grilling the corn, onion, and jalapeño, turning them until all sides are slightly blackened. Once done, transfer them to a cutting board. 2Chop the grilled onion. Remove the seeds and membrane from the grilled jalapeño, then finely mince it. Note: The seeds and membrane contain the most heat. For medium-hot guacamole, discard the seeds and membrane. If you prefer spicier guacamole, save some seeds and membrane to add later. 3Transfer the grilled avocado flesh to a bowl. Toss in the corn kernels, chopped onion, all or some of the jalapeño pepper, depending on your desired level of spiciness, diced tomatoes, minced garlic, chopped cilantro, and salt. 4Squeeze the juice of one lime on top, and then use a fork to gently mash and mix the guacamole to your preferred texture. Taste and adjust with more lime juice or salt as needed
