Sometimes on Father’s Day…you have to celebrate your mother.
Because she’s fabulous. Because she’s so.strong. Because she’s just pretty much an all encompassing kind of awesome.
And because…it was her birthday two days before. What do you know, she is 24 all over again! Two years younger than you are. Funny how that happens.
So you have a little birthday shindig for her. And what is a shindig, really, without avocados, salsa and chips?
A sad-dig, that’s what.
Thankfully, Avocados From Mexico and Rick Bayless have got you covered on that front. Bayless has created a few fab-o-lous grilling recipes for Avocados From Mexico this year so that we all can have pretty delicious barbecues this summer. I made this tomatillo avocado salsa, which is one of the Rick Bayless recipes with Avocados from Mexico, and let me tell you it was gone in seconds flat.
It is tangy, sweet, and just a bit spicy. And of course, creamy from the avocados. Everything you want in a dip, and more.
Probably one of the most exciting things about this is that when you make these recipes, not only do you get the prize of eating them…but you can also enter into the The Avocados From Mexico BBQ like Rick Bayless! Sweeps for a chance at winning a trip for 2 to Chicago AND dinner at Frontera Grill AND an autographed cookbook by Rick Bayless…OR one of 2 Weber grills AND an autographd cookbook by Rick Bayless…OR one of 100 $25 gift cards. For details on how to enter and some avocado fun, click here on The Avocados From Mexico Facebook page.
Grilled Corn and Poblano Guacamole
Recipe from Rick Bayless via Avocados from Mexico
- 2 small ears fresh corn, shucked
- 1 small poblano chile
- 8 ounces tomatillos, husked (about 4 large)
- 3 avocados from Mexico, halved, pitted, peeled and roughly chopped
- 3 tablespoons finely chopped red onion, rinsed
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- Preheat gas grill to medium or prepare a charcoal grill. Grill corn, turning occasionally, until golden on all sides, about 5 minutes. When cool enough to handle, cut kernels from the cob; remove to a large bowl.
- Grill the chile and tomatillos, turning until skins are nicely charred, about 10 minutes. When cool enough to handle, peel the charred skin from the peppers with your fingers. Remove stem, core and seeds; chop chile and remove to the bowl. Finely chop tomatillos, capturing juices, and add to the bowl.
- Add avocado, onion, cilantro and salt. Coarsely mash avocado; gently stir to combine all ingredients.