Silky Guacamole Citrus and Olive Oil, Roasted Corn Custard Thai Basil

Featuring Kettle Brand Jalapeño Chip Recipe


Silky Guacamole
2 avocados (pitted, roughly diced)
2 teaspoons of lemon juice
Zest of 1 lemon 
1 tablespoon E.V.O.O
Salt to taste
1. Puree everything except the oil in a food processor and add oil to finish. The end. 
Roasted Corn Custard
3 ears of corn, husks removed
2 tablespoons oil 
Salt and pepper
⅛ cup water
1. Toss corn with oil, season with salt and pepper and Roast in a 400˚F oven for 15 minutes or until golden brown.
2. Cut the kernels off of the cobb.
3. Put kernels in the blender, incorporate just enough water to emulsify, allow to run for 30 second or until silky smooth. Pour the puree into a small sauce pot and place on low heat and whisk constantly until the mixture reaches a pudding consistency. This should take about eight minutes. Remove from heat and allow to cool.
4. Using the chip as the vessel, spoon on a dollop of guacamole.
5. Make a divot in the center and spoon on a dot of custard.
6. Garnish with Thai basil.
Suggested Drink Pairing: Pisco Sour or Margarita Cocktail, Sauvignon Blanc Wine

Recipe By Foxtail Catering Group

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