Steps

• 1

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  Arrange the avocados, cut-side up, directly on the grill grates. Close the lid and smoke for 10 minutes.

  180 ˚F / 82 ˚C

  00:10

  Super Smoke

• 3

  Remove the avocados from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 4

  Once the grill reaches temperature, place the poblano pepper and corn directly on the grill grates. Close the lid and roast until nicely charred, 15-20 minutes.

  450 ˚F / 232 ˚C

  00:20

• 5

  Remove the poblano and corn from the grill. Add the poblano to a medium bowl and cover with plastic wrap. Let steam for 10 minutes; this will make it easier to remove the skin. Cut the corn kernels from the cobs into a medium bowl. Peel the skin away from the poblano. Cut the pepper in half, discarding the seeds, then dice the flesh and add to the bowl with the corn.

• 6

  Scoop the avocado flesh from the skins into a large bowl and coarsely mash, leaving some chunks. Add the corn and poblano, cilantro, tomato, red onion, lime juice, cumin, chili powder, and garlic and mix to combine. Season with salt and black pepper to taste.

• 7

  Serve immediately, or, if needed, transfer to an airtight container, pressing a piece of plastic wrap directly against the surface of the guacamole before sealing the container, and refrigerate until ready to serve. Enjoy!