Grilled Guacamole with Pistachios

Preheat your grill to medium-high heat. Lightly brush the avocado flesh, corn, onion wedges and jalapeño peppers with olive oil. Place all but the avocado in a grill basket and on the grill over medium-high heat.

Place the avocados on the grill cut side up, directly on the grill and cook for 2 minutes. Then flip them and cook them cut side down for another 2 minutes. When finished, remove them from the grill and set aside.

Allow the other vegetables to continue to cook, turning them a few times. Continue until they’re tender and lightly charred (10-12 minutes). The corn may take a few minutes longer than the other vegetables. If needed, remove the other vegetables and allow the corn to continue to cook. Remove the basket from the grill when done and allow everything to cool.

When the vegetables have cooled to touch, cut the corn off the cob, and dice the rest of the vegetables. Remove the avocado from the peel.

In a large bowl, combine the tomatoes, corn, onion, peppers, garlic and cilantro, and toss to mix. Add the avocado to the mixture, lightly tossing and mashing it.

Add the lime juice and seasonings. Mix together and adjust seasonings as needed. Add the pistachios, toss the mixture again and serve.