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Organic Recipes > Appetizer > Roasted Corn Guacamole



Roasted Corn Guacamole (Serves 4 to 6)
courtesy of Lourdes Castro, Simply Mexican

Enjoy this summer twist on traditional Guacamole!

Ingredients
Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
1 tablespoon olive oil
Salt and black pepper
1 tablespoon finely chopped red onion
2 tablespoons fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeño, stemmed and seeded, finely chopped
1 avocado, pitted and chopped


Method
  1. Roast the Corn for the Guacamole
  2. Roast it on the grill while it\'s still on the cob, or
  3. Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
  4. Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon 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. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
  5. Finish the Roasted Corn Guacamole
  6. 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.






 
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