Roasted Corn Guacamole
Roasted Corn Guacamole is the ultimate summer dip, taking traditional guacamole flavor to the next level by adding fresh, roasted corn. Set out a bowl of chips and watch how quickly the guac disappears.
Nathan Lambrecht
Makes: 3-4 cups
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
- 1 cup fresh corn kernels
- 1 tablespoon vegetable oil
- ¼ cup fresh lime juice, divided
- ½ teaspoon ground cumin
- 1 teaspoon salt, divided
- 2 ripe avocados, peeled, halved and seeded
- 1 cup fresh tomatoes, seeded and diced
- ¼ cup red onion, diced
- 1 jalapeno pepper, seeded and minced (about 2 tablespoons)
- ¼ cup fresh cilantro, chopped
Instructions
- In a small bowl, combine corn, oil, 1 tablespoon lime juice, cumin and ½ teaspoon salt. Spread corn mixture onto a baking sheet and broil on high for 5 to10 minutes, or until kernels are starting to lightly blacken. Remove from oven and allow to cool.
- In a small bowl, mash 1 avocado half with the remaining 3 tablespoons lime juice. Dice the remaining 3 avocado halves. In a large bowl, gently combine the roasted corn with the avocados, tomatoes, red onions, jalapeno peppers, cilantro and remaining salt.
- Press plastic wrap directly on top of the guacamole to reduce air contact and prevent darkening of the avocados. Tightly cover the top of the bowl with plastic wrap or a lid and refrigerate at least 2 hours to allow flavors to marry before serving.
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