Recipe: How to Make Chef Michael Ferraro’s Charred Corn and Poblano Guacamole


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

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