The Steelers aren’t going to be in the Super Bowl this year (boo!), so food has taken on a much more important role in that day for me. Snacks are the word. And what is snackier than chips and guac? I know that there isn’t much fresh corn around this time of year, but you can lightly roast frozen corn in the oven and it still turns out great. Which is good because this is the kind of snack that I would eat year round. And if you happened to freeze corn on the cob, you can just let it thaw and roast it on a stove top grill pan, directly over the flame of a gas grill, or on a real grill if you live somewhere lovely and tropical.
I’ll be sure to post other snacks, too, as the big day (of disappointment) nears and I bury my sorrows in the kitchen. Have I mentioned how hard it is to be a Steelers fan living in Boston? I mean REALLY. Especially when the Pats are doing so well. And I have a lot of Facebook friends who are Ravens fans: clearly the meanest people on Earth (god only knows why I torture myself) . They are vile! But Lily and I won’t let them trouble us! No no! Lily shows off plenty of Polamalu love no matter how well the team is doing.
Roasted Corn Guacamole
3 ears corn, shucked
6 whole avocados, diced
1 large tomato, diced
1/3 cup red onion, finely diced
2 cloves garlic, finely minced
2 tablespoons diced jalapeno (I only had pickled but frest is perfect)
1 whole lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 cup cilantro leaves, roughly chopped
Grill corn until it starts to char and has grill marks on the kernels (or if you don’t have cobs, lightly roast in the oven). Allow to cool a bit, then cut the kernels off the cobs. Set aside.
In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in. Let it sit for at least half an hour before serving.
Source: Very slightly adapted from The Pioneer Woman Cooks