This is a Sponsored post written by me on behalf of Avocados from Mexico. All opinions are 100% mine.

I LOVE a good dinner party with good friends.  So when Avocados from Mexico contact me and asked me to host a dinner party using some of Rick Bayless recipes with Avocados from Mexico; I jumped at the opportunity.

We had a great night, even the kids got in on all the action.  There were no complaints about dinner, which like never happens.  Nothing goes better with good food than good friends, good conversation and a lot of laughter.

What could be more fun than this dinner party?  How about the The Avocados From Mexico BBQ like Rick Bayless! Sweeps.  You could have a chance to win a tip to Chicago plus dinner at Frontera Grill or more than 100 other prizes.  Don’t forget to check out The Avocados From Mexico Facebook page.

Getting back to the amazing food.  We got to serve our friends Grilled Corn and Poblano Guacamole as well as Grilled Skirt Steak Tacos with Spicy Red Onion Guacamole.  I have to say that both of these recipes were fantastic.  I really wish I had a picture of all the little kids grabbing a piece of steak and just eating it like a piece of candy.  It was hilarious.

Guess what else, this thing just keeps getting better and better.  I get to share the recipes with you!!  So be sure to check back tomorrow for the second recipe, you won’t want to miss out on either of these!

Grilled Corn and Poblano Guacamole

Ingredients:

2 small ears fresh corn, shucked

1 small poblano chile

8 ounces tomatillos, husked (about 4 large)

3 avocados from Mexico, halved, pitted, peeled and roughly chopped

3 tablespoons finely chopped red onion, rinsed

1/4 cup chopped fresh cilantro

1/2 teaspoon salt

Directions:

Preheat gas grill to medium or prepare a charcoal grill. Grill corn, turning occasionally, until golden on all sides, about 5 minutes. When cool enough to handle, cut kernels from the cob; remove to a large bowl. Grill the chile and tomatillos, turning until skins are nicely charred, about 10 minutes. When cool enough to handle, peel the charred skin from the peppers with your fingers. Remove stem, core and seeds; chop chile and remove to the bowl. Finely chop tomatillos, capturing juices, and add to the bowl. Add avocado, onion, cilantro and salt. Coarsely mash avocado; gently stir to combine all ingredients.