Roasted Corn Guacamole

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In this lavish guacamole, the sweet aromatic flavor of roasted corn contrasts with the sharp and savory red onion. Be sure to use a fragrant, ripe avocado, preferably the Haas variety. You can tell that an avocado is just right when it yields slightly to pressure, has no extremely soft spots, and is still shapely. When you cut it open, the flesh should not be discolored (if so, it is over-ripe or bruised) and the skin should peel away from the flesh easily (if not, it is under-ripe). To hasten ripening of an avocado, place it in a paper bag at room temperature.

Makes 2 1/2 cups

Roasted Corn Guacamole
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Ingredients
Makes 2½ cups
  • 1 cup fresh or frozen corn kernels
  • 3 tablespoons minced red onions
  • teaspoon ground cumin
  • 1 teaspoon minced fresh chile
  • 2 garlic cloves, pressed or minced
  • 2 teaspoons canola or other vegetable oil
  • 1 avocado, halved, pitted, peeled, and cubed
  • 1 tomato, chopped
  • 3 tablespoons fresh lime juice
  • 2 teaspoons cider vinegar
  • 1 to 2 tablespoons chopped fresh cilantro
  • salt and ground black pepper to taste
Instructions
  1. Preheat the broiler.
  2. In a bowl, mix together the corn, red onions, cumin, chile, garlic, and oil.
  3. Spread the vegetable mixture onto a baking pan and roast about 3 inches from the flame or heat source for about 10 minutes, stirring often—at least three times or more. When the corn is tender and golden brown, remove the pan from the broiler and set aside to cool.
  4. Combine the avocado, tomato, lime juice, vinegar, and cilantro in a
  5. serving bowl.
  6. Stir in the roasted corn mixture and add salt and pepper to taste.
  7. Serve immediately or chill and serve later.
Notes

PER 2-OZ SERVING: 67 CALORIES, 1.2 G PROTEIN, 4.2 6 FAT, 7.8 G CARBOHYDRATES, 6 G SATURATED FATTY ACIDS, 1.2 G POLYUNSATURATED FATTY ACIDS, 2.1 G MONOUNSATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 29 MG SODIUM, 1.9 G TOTAL DIETARY FIBER

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