Guacamole Traegerized. First, we smoke avocados, then we roast corn on the cob and fresh poblanos until they have a nice char and mix them all up with fresh garlic, spices and lime juice for a unique take on this classic dip.
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When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Place avocados cut side up directly on the grill grate and smoke for 10 minutes.
Remove avocados from grill and increase the grill temperature to High. When grill is to temperature, place whole poblano chile and corn cobs directly on the grill grate. Roast for 15 to 20 minutes, or until a nice char has been achieved.
Cut the charred corn from cobs and set aside. Place the poblano chile in a bowl and cover with plastic wrap; wait 10 minutes, then easily remove the skin. Dice the chile and add to the corn kernels.
In a large mixing bowl, coarsely mash smoked avocados avocados, leaving some chunks. Add chiles, corn and all remaining ingredients. Mix to combine.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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