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.
Serves:
Ingredients
- 3pcsfresh corn,or 2 cups frozen corn, defrosted
- 1tbspolive oil
- salt
- black pepper
- 1tbspred onion,finely chopped
- 2tbspfresh cilantro,finely chopped
- 1juice zest from lime,finely grated
- 1jalapeño
- 1avocado
Instructions
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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.
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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.
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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.
Nutrition
- 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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