Roasted Hatch Chile Guacamole

picture of guacamole in a bowl next to a bowl of tortilla chips

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5 from 9 votes

Roasted Hatch Chile Guacamole

Roasted Hatch chiles and blistered corn add smoky flavor and sweet crunch to this crazy-delicious guacamole.

Prep Time20

Cook Time15

Total Time35

Servings:

Calories: 196.2kcal

Author: Parsley & Parm

Ingredients

3 fresh Hatch green chiles - see notes for substitutions
1 ear of corn - see notes for substitutions
2 large avocados or 4 small avocados, about 2 cups mashed
3 tablespoons red onion minced
½ cup fresh cilantro finely chopped
½ teaspoon ground cumin seed
½ teaspoon fine sea salt plus more to taste
½ lime juiced, plus more to taste

Instructions

Move an oven rack to the highest position and turn your broiler on high.
Wearing gloves, cut the tops off of your Hatch chiles and cut them in half lengthwise. Remove the seeds. For an even milder guacamole, cut out the membranes as well.
Line a sheet pan with foil and add the chile halves in a single layer, flesh side down. Place the pan in the oven and cook until the pepper skins are blackened and blistered, and the peppers have begun to soften, about 10 minutes. Move the pan around in the oven as needed to ensure relatively even charring.
When the peppers are done, place them in a plastic ziploc bag or a heatproof bowl with a lid, and set them aside for 15 minutes to sweat.
Wearing gloves, use your fingers to remove as much of the skin as possible from the peppers. Dice the chile flesh and set aside.
Blister your corn over the flame of your gas burner or in a screaming hot cast iron skillet, turning to get plenty of charring on the outside of the kernels. Don’t let the corn kernels cook through, remove it as soon as it’s blistered on all sides. Set aside or place in the refrigerator to cool.
Smash the avocados in a medium bowl and stir in the diced onions, cumin, salt, and half the lime juice. Taste and add more lime juice or salt as desired. Fold in the cilantro.
Add half of the diced chiles to the guacamole and stir. I usually start with 3 tablespoons of diced roasted Hatch chiles. Taste and add more chiles as needed to achieve the flavor and heat level you want.
Cut the blistered kernels off of the corn cob and add to the guacamole.
Adjust salt and lime one more time, and serve garnished with extra cilantro and diced red onion.

Notes

For more detailed instructions on roasting peppers, visit my post titled How to Roast Sweet and Hot Peppers.

Substitutions:

For a mild green chile guacamole, use Anaheim/California chiles, which usually vary from mild to medium.
Canned fire-roasted Hatch chiles or other types of canned green chiles can be substituted.
Frozen or canned corn can be substituted for fresh. I like to sear it in a very hot cast iron skillet to simulate the blistered corn flavor.

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