This weekend I injured my big toe. Ridiculous, I know, but it’s also four days before I leave for Europe where there will be an ungodly amount of walking–something I’m not excelling in right about now. This is where Sam comes in. He went out to get me dinner and made me keep my foot elevated and iced. You know you’ve found the right person when you realize they’re better than you. He’s the caretaker, the cleaner, the one who’s better at details, the one who makes me take medicine and forces me to do things that aren’t in my nature (like relax). The man wakes up early to make me coffee even after a late night. He’s by definition much much better than me. So excuse me if this week I take it a bit easy on the blog. I’m up to my eyeballs in things that need to be done before my trip, but basically Sam is doing them all. So even though I feign busy-ness, he’s the brains behind the whole operation. He also usually has a cameo in my blog posts. He’s the guy holding the light or the one squeezing a lime. He even takes some of these pictures!!! But before I reveal all my secrets, I want to give him a proper shout out for everything he does for me and for putting up with my clumsiness that may or may not ruin our vacation.
This is definitely an easy pre-vacation recipe, and if you’re feeling extra lazy, just omit the peppers and corn and you have really good guacamole! I had to post this before my trip because in Paris they have approximately zero Mexican restaurants. That was the thing I missed the most when I was living over there for a summer. But lo and behold I found the most amazing hole in the wall taco shop that also happens to be a speakeasy, complete with a secret door. They had the best margaritas and even better tacos. So I dedicate this post to that lovely place where I’ll be returning in one week (eeee!!!!).
There’s nothing worse than bad guacamole. You know that runny green goop they serve you at a bad Mexican restaurant? Good guac is chunky and full of cilantro with a hint of lime, and I have to share this recipe which I’ve been making for years now. And of course it has corn because, hey, it’s me.
You’ll have to roast a poblano pepper, which is honestly the fun part. Do this on a gas stove top or under the broiler and immediately seal in a plastic bag or a bowl with a cover until the steam makes the skin easy to peel off. While you’re at it, roast and char the corn, too.
YUM!!! You have to make this and put it on some delicious pulled pork tacos or serve with some plantain chips.
Per the usual, citrus juice is usually the key ingredient in almost anything to keep it fresh tasting. Remember the rules, salty, sweet, acid, fat. That’s how most good recipes are made. You don’t even have to share if you don’t want. I won’t judge you. Try my recipe below and let me know what you think!!!
CHARRED CORN AND POBLANO GUACAMOLE RECIPE
makes 2 cups
1 ear of corn
1 poblano pepper
1/4 cup loosely packed cilantro leaves
a pinch of salt
1/4 tsp cumin
1/4 tsp paprika
a pinch of garlic powder
half of a lime
Preheat the oven to 400 F. Remove corn husk. On a square of aluminum foil, place the corn, drizzle with olive oil and roll the corn up in the foil, securing the ends. Place on a baking sheet for 20 minutes. Remove corn from foil.
Turn on the broiler. On a baking sheet, add the corn without foil and the pepper. Place in the top rack of the oven, letting the skin of the poblano char and blacken. The corn will also brown slightly. Turn the corn and poblano periodically, charring the poblano until all the skin is blackened and bubbly. The corn will only be slightly browned, so you may remove the corn before the poblano is finished.
Immediately place the pepper in a plastic bag or a bowl covered with plastic wrap. Let it sit for 15 minutes. Once corn is cooled, cut the kernels off the cob and place into a medium sized bowl.
Roughly chop your cilantro leaves. Add to the corn. Slice the avocado down the center, remove the pit, and scoop insides into the corn mixture. Add the cumin, salt, paprika, and garlic powder. Using a fork, mash the avocado slightly until chunky.
Once pepper has sat for 15 minutes, remove the exterior flesh with your hands, discarding. Slice the poblano in half long ways, and use a spoon to remove the seeds. Discard the stem and dice the pepper. Add to the avocado mixture, stirring to combine. Juice the lime into the mixture and stir.
Serve with plantain chips or tortilla chips.