Penn State Tailgate: Grilled Corn Guacamole
Each year my friend’s parents host a variety of themed tailgates for all of Penn State’s home football games. To welcome the fall and bid farewell to the dog days of August, the theme for the home opener is always “Best of Summer.” I love seeing what mouthwatering dishes people prepare and share during the kickoff tailgate and I always enjoy learning about everyone’s favorite summer eats. I don’t know about you, but when I think of summer foods, fresh corn on the cob comes to mind first.
Does anything really beat farmer’s market corn during the summer months? I think not! The best thing about this savory seasonal treat is that it can be enjoyed a variety of ways: boiled, steamed, sautéed and even grilled. Have you ever tried grilled corn? If not, you are missing out! Grilling adds a smoky, charred edge to the sweetness of the corn. Delicious!
This week I wanted to share a recipe with you that blends one of my favorite tailgate foods, guacamole, with one of my favorite summer eats, grilled corn. This Grilled Corn Guacamole is incredibly versatile and always a crowd-pleaser. Depending on your flavor preference, you can add as much or as little heat as you want with fresh jalapeno peppers. When I am making the dish for my group of friends, I typically use half of a pepper. If your guests really enjoy heat, please feel free to throw in a whole jalapeno or two to kick it up a notch. I also happen to LOVE cilantro. I know that not everyone is drawn to its intense flavor, so please feel free to omit it from the recipe if you’re not a fan.
While the corn may be prepared on the grill up to three days in advance, I never combine the ingredients to make this dish until shortly before I’m going to serve it. If prepared too early, the avocado will get brown and the dip won’t look appetizing. To add extra Penn State flair to this tailgate recipe, I accompany the guac with blue and white corn tortilla chips. I also like to garnish the dip with a lime wedge, just to make it extra pretty.The platter’s spirited Nittany Lion design always helps my friends get amped up for the game.
I look forward to hearing your thoughts on this tasty summer dish. WE ARE!
Does anything really beat farmer’s market corn during the summer months? I think not! The best thing about this savory seasonal treat is that it can be enjoyed a variety of ways: boiled, steamed, sautéed and even grilled. Have you ever tried grilled corn? If not, you are missing out! Grilling adds a smoky, charred edge to the sweetness of the corn. Delicious!
This week I wanted to share a recipe with you that blends one of my favorite tailgate foods, guacamole, with one of my favorite summer eats, grilled corn. This Grilled Corn Guacamole is incredibly versatile and always a crowd-pleaser. Depending on your flavor preference, you can add as much or as little heat as you want with fresh jalapeno peppers. When I am making the dish for my group of friends, I typically use half of a pepper. If your guests really enjoy heat, please feel free to throw in a whole jalapeno or two to kick it up a notch. I also happen to LOVE cilantro. I know that not everyone is drawn to its intense flavor, so please feel free to omit it from the recipe if you’re not a fan.
While the corn may be prepared on the grill up to three days in advance, I never combine the ingredients to make this dish until shortly before I’m going to serve it. If prepared too early, the avocado will get brown and the dip won’t look appetizing. To add extra Penn State flair to this tailgate recipe, I accompany the guac with blue and white corn tortilla chips. I also like to garnish the dip with a lime wedge, just to make it extra pretty.The platter’s spirited Nittany Lion design always helps my friends get amped up for the game.
I look forward to hearing your thoughts on this tasty summer dish. WE ARE!
