Grilled Corn and Poblano Guacamole

Kicking guacamole up a notch...it's a good thing! 

                                                    Grilled Corn and Poblano
                                                                Guacamole
                                                              adapted from
                                                                  Frontera
                                            Margaritas, Guacamoles, and Snacks
                                         Rick Bayless with Deann Groen Bayless

Ingredients 

1/2 medium white onion, sliced crosswise into 3
   rounds
A little olive oil or vegetable oil
Salt
1 small ear of fresh corn, husked and cleaned
   of silk
1 fresh Poblano chile
3 ripe medium-large avocados
3/4 cup crumbled Mexican fresh cheese
2 tablespoons fresh lime juice
1 to 2 tablespoons chopped fresh epazote or
   cilantro

Heat a gas grill to medium or light a charcoal fire and let it burn until medium-hot and the coals are covered with gray ash. Lightly brush both sides of the onion slices with oil, sprinkle with salt and lay on the grill. Oil the corn and lay it besides the onion, along with the plot and (no oil needed). When the onion slices are browned on one side, 4 to 5 minutes, flip them and grill on the other side. Turn the corn regularly until evenly browned, about 5 minutes. Roast the poblano for 5 to 7 minutes, turning it until evenly blackened. Let the roasted vegetables cool.

Chop the onion into 1/4-inch pieces. Cut the kernels from the corn (you need about 3/4 cup). Rub the blackened skin off the poblano, pull out and discard the stem and seed pod, tear the chile open and briefly rinse to remove stray seeds and blackened skin. Cut into 1/4-inch pieces.

Cut avocados in half, running a knife around the pit from top to bottom and back up and again. Twist the halves in opposite directions to release the pit, then scoop the flesh from one avocado into a large bowl. Scoop the flesh from the other 2 avocados onto a cutting board and cut into 1/2-inch pieces. With an old-fashioned potato masher, a large fork or the back of a spoon, thoroughly mash the avocado that's in the bowl.

Scoop the diced avocado into the bowl, along with the grilled onion, corn, poblano and 2 tablespoons of the fre as he cheese. Sprinkle with the lime juice and epazote, then gently stir the mixture to distribute everything evenly.  Taste and season with salt, usually about 1 teaspoon.  Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate.  

When you are ready to serve,  scoop the guacamole into a serving bowl and sprinkle with the remaining cheese.

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