Mezcal & Roasted Corn Guacamole

Mezcal is so hot right now. You can find it incorporated in the menus of cocktail bars across much North America and Europe. It’s the fastest growing spirit in the industry, and it’s once seedy reputation as tequila’s odd half-brother has no more legs to stand on. The latter is not only in the past, but it was never actually true. In fact, mezcal is the king of the agave spirits. Mezcal is the agave spirit. Tequila is more mezcal than mezcal is tequila.

Mezcal can be made from any of the many agave species, whereas tequila can only be made from one specific species of the plant. This contributes mightily to mezcal’s widely nuanced flavor profile. Almost like a wine, mezcal differs from producer to producer and from plant to plant. Rigid cultivation laws and regulations prohibit much of the mezcal currently being produced from using any method other than by hand. That means most mezcal is a truly artisanal product, a rarity among any type of consumer good in today’s day and age. These reasons and more have contributed to mezcal’s exploding popularity and consumption over the past decade or so. Not only does mezcal’s unique flavor profile, authenticity, and versatility offer tremendous value to imbibers and bartenders alike, but it holds up well in many recipes and marinades. Next to wine, mezcal arguably is the most versatile weapon in the kitchen when it comes to cooking with alcohol.

I incorporated mezcal into a roasted kernel corn featured guacamole to create Mezcal and Roasted Corn Guacamole. The smokiness of the mezcal adds a one-of-a-kind flavor to this unique take on guacamole. Freshly cut and roasted corn is the co-star alongside the mezcal. The supporting cast are cilantro, minced garlic, chopped roma tomatoes, lime, and spices. The fusion of all of these flavors make for a sweet, tangy, and smoky guacamole that pairs perfectly with homemade tortilla chips or tacos. Frankly, I ate it with a spoon. It was so good.

What is mezcal?

The history of mezcal dates back thousands of years and is deeply intertwined with the cultural heritage of Mexico. Mezcal is a distilled alcoholic beverage made from the agave plant, specifically the varieties within the Agave genus.

The production of mezcal can be traced back to pre-Columbian times when indigenous communities in Mexico discovered and cultivated agave plants. The process of making mezcal has been handed down through generations, preserving traditional techniques and knowledge.

The origin of mezcal production is believed to be in the state of Oaxaca, although it is now produced in several regions across Mexico. The Zapotec and Mixtec cultures in Oaxaca were among the earliest civilizations to cultivate and ferment agave plants for alcoholic beverages. Mezcal played a significant role in their rituals, ceremonies, and daily life.

The Spanish conquest of Mexico in the 16th century brought about the introduction of European distillation techniques, which influenced the production of mezcal. The production methods evolved, incorporating copper stills and other advancements, but the traditional production process of mezcal, known as artisanal or ancestral, has been preserved in many regions.

One crucial aspect of mezcal production is the harvesting and cooking of the agave piñas (hearts). The piñas are traditionally roasted in underground pits lined with volcanic rocks, giving mezcal its distinctive smoky flavor. After roasting, the piñas are crushed and the juices are fermented before being distilled.

Mezcal Guacamole

5.0 from 1 vote

Course: SidesCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

Smoky mezcal, lime, herbs and spices combined with freshly cut and roasted corn, diced roma tomatoes, and mashed avocado create a unique take on guacamole

Ingredients

• 4 small avocados

• 3 roma tomatoes

• 3 ears corn

• 1 clove garlic, minced

• 1 large lime, zested and juiced

• 1 ounce mezcal

• 1/4 cup cilantro, chopped

• 1 teaspoon chili powder

• 1 1/2 teaspoon salt

• 1 1/2 teaspoon ground black pepper

• 1/2 teaspoon paprika

• 1/2 teaspoon cumin

• 1 tablespoon extra virgin olive oil

Directions

• Preheat the oven to 425°.
• Combine the juice and zest of 1 large lime, 1 teaspoon chili powder, and 1 ounce of mezcal. Whisk together and let sit for at least 1 hour.
• Slice the kernels off each ear of corn. Combine the freshly cut corn kernels with 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon cumin. Toss to coat evenly and transfer to a small baking sheet. Roast for 15-20 minutes. Remove and let cool sufficiently before adding to the rest of the guacamole.

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• Slice the avocados in half and remove the pits. Scoop the avocado meat into a mixing bowl. Mash well with a fork or other appropriate utensil.
• Slice each roma tomato in half. Using a spoon, scoop out the inner core and seeds. Dice into small pieces and add to the mixing bowl with the mashed avocado. If you leave in the core and seeds, the guacamole will hold too much liquid.
• To the mixing bowl, combine the remaining ingredients: 1 clove minced garlic, roasted (and cooled) corn, mezcal and lime mixture, 1/4 cup cilantro, 1 teaspoon salt, and 1 teaspoon ground black pepper. Mix until all ingredients are thoroughly combined. You may choose to add more salt and pepper depending on your preferences at this point.
• Serve immediately and enjoy, or store in an airtight container inside your refrigerator for up to several days.

This Mezcal and Roasted Corn Guacamole paired perfectly with my Whole Roasted Snapper on warm corn tortillas, as pictured below.