The combination of grilled corn, avocados, and pumpkin along with the bright and tart orange and lime juice is addictively good, and I never tire of it.
By Chef Colombe
Grilled Corn and Pumpkin Guacamole
Yield: 4 cups
3 ears organic, non-GMO corn, cleaned and washed
1 cup pumpkin purée, fresh
1 red onion, diced fine
⅓ cup fresh cilantro
2 tablespoons ground flax seeds
2 tablespoons orange juice, freshly squeezed
¼ cup fresh lime juice
2 red bell peppers, diced fine
¼ cup yogurt, goat or sheep milk
- Heat a grill to medium-high heat. Roast corn on grill for 10–12 minutes, turning once or twice. Remove from heat and let cool. With a knife, slice kernels off cob and place in a large-sized mixing bowl.
- Remove avocados from skin and mash with a fork until smooth. Add to mixing bowl.
- Place all other ingredients into mixing bowl and combine until well coated.
- Spoon into serving bowl and serve with your favorite oven baked chips, as a slather on sprouted grain breads and flat breads, or use as a dressing or dip.