How To Make Roasted Corn Guacamole
This roasted corn guacamole has a natural sweetness to it that pairs well with most dishes. If you don’t have fresh corn, frozen ones will do just as well.
- 3pcsfresh corn,or 2 cups frozen corn, defrosted
- 1tbspolive oil
- black pepper
- 1tbspred onion,finely chopped
- 2tbspfresh cilantro,finely chopped
- 1juice zest from lime,finely grated
Preheat the oven to 450 degrees F. Prepare a baking sheet by lining it with parchment paper or aluminum foil. Put the corn kernels on the baking sheet and toss with the oil, salt, and black pepper to taste.
Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. Remove the corn from the oven.
In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.
- Calories: 184.33kcal
- Fat: 11.84g
- Saturated Fat: 1.80g
- Trans Fat: 0.01g
- Monounsaturated Fat: 7.73g
- Polyunsaturated Fat: 1.66g
- Carbohydrates: 21.13g
- Fiber: 5.64g
- Sugar: 5.66g
- Protein: 3.74g
- Sodium: 357.74mg
- Calcium: 16.70mg
- Potassium: 488.50mg
- Iron: 0.86mg
- Vitamin A: 14.44µg
- Vitamin C: 19.57mg
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