Roasted Corn, Garlic and Poblano Guacamole

By lorik

Ingredients

• 1 large poblano
• 1 1/4 teaspoon olive oil
• 2 garlic cloves, peeled and quartered
• 1 cup frozen corn, defrosted and patted dry
• 1/4 pound bacon, cut into 1/2-inch pieces
• 3 large avocados
• 2 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• Salt

Details

Adapted from rickbayless.com

Preparation

Step 1

Preheat the oven to 425 degrees. Rub the poblano with a little of the oil and place it on a foil lined rimmed baking sheet. Mix the garlic and corn with the remaining oil and scoop to the other side of the baking sheet. Roast the poblano for 20 minutes, the corn and garlic for 25 minutes. Halfway through the baking time, flip the poblano and stir the corn/garlic. While the corn is roasting, scrape the bacon into a large skillet set over medium heat and cook until the bacon is crispy. Remove the bacon with a slotted spoon onto paper towels to drain. Cool everything to room temperature. Scrape the blistered skin off and the seeds out of the poblano and cut into 1/4-inch pieces and finely chop the garlic.

Scoop the avocado flesh into a large bowl and using either an old fashioned potato masher or the back of a fork, coarsely mash. Set aside a little of the corn and bacon to garnish the guacamole and scrape in the remaining corn, garlic, poblano, bacon, lime juice and cilantro along with 3/4 teaspoon salt. Fold together and taste, adding additional salt if necessary.