By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.7 Whole | avocados, seeded and peeled |
1 Whole | poblano pepper |
4 Whole | ears corn, husked |
1/4 Cup | chopped cilantro |
1/4 Cup | chopped tomato |
1/4 Cup | chopped red onion |
2 Tablespoon | lime juice |
1 Teaspoon | cumin |
1 Teaspoon | chile powder |
1 Tablespoon | minced garlic |
To Taste | salt and pepper |
1
When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
00:10
Super Smoke
2
Place avocados cut-side up directly on the grill grate and smoke for 10 minutes.
3
Remove avocados from the Traeger and increase temperature to 450℉.
450 ˚F / 232 ˚C
4
When the Traeger is to temperature, place whole poblano pepper and corn directly on the grill grate. Roast for 15 to 20 minutes, or until a nice char has been achieved.
5
Cut the charred corn from cobs and set aside.
6
Place the poblano pepper in a bowl and cover with plastic wrap; wait 10 minutes, then easily remove the skin. Dice the pepper and add to the corn kernels.
7
In a large mixing bowl, coarsely mash smoked avocados, leaving some chunks. Add peppers, corn and all remaining ingredients. Mix to combine.
8
Note: 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!
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