Chef Franklin Dye Makes Grilled Avocados & Fire Roasted Guacamole

Published 05/05 2014 04:01PM

Updated 05/06 2014 09:53AM


4 each avocados
2-3 medium sized fresh tomatoes, finely diced
1/2 red onion, finely diced
1 jalapeno pepper, finely diced
1/2 cup of corn
1/2 cup of chopped cilantro
Juice from one lime
Salt and pepper to taste
Oregano to taste, 
4 ounces shredded Parmesan Cheese

Combine all the ingredients in a bowl, mix, cover and refrigerate for an hour or two so the flavors merge together in harmony. 

For the avocados, cut in half and take out the seeds, but leave them in the shell! Rub some olive oil and lime juice on the flat half and place them flat side down on the grill for 2 to 3 minutes. Remove from the grill, fill with salsa and top with the cheese. Place back on the grill until cheese is melted.  Serve when done


4 Avocados 
1/2 cup Pico de Gallo 
1 -2 ear corn 
1 -2 whole jalapeno 
3 tablespoons lime juice 
4 teaspoons cilantro 
2 teaspoons salt 

Husk and wash corn, then grill till done. Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side. Remove corn kernels from cob and measure out 1 cup of kernels. Finely chop jalapeno(s) after removing stem. In a large bowl, mash the avocados. Mix in Pico de Gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt. Serve with tortilla chips and salsa.

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