Recipe
Appetizer
Roasted Corn Guacamole
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Kernels from 3 ears fresh corn, or 2 c. frozen corn, defrosted | ||
| 1 tbsp. olive oil | ||
| ¼ tsp. salt | ||
| Black pepper, to taste | ||
| 1 tbsp. finely chopped red onion | ||
| 2 tbsp. finely chopped fresh cilantro | ||
| Juice and finely grated zest from 1 lime | ||
| 1 jalapeno pepper, stemmed, seeded and finely chopped | ||
| 1 avocado, pitted and chopped | ||
| Additional salt and black pepper, to taste |
Directions
- Roast the corn: Preheat the oven to 450 degrees. 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, 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 it to caramelize and get a little crunchy.) Remove the corn from the oven.
- In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeno pepper. Gently stir in the avocado. Season with salt and black pepper.
Recipe Source:
www.delish.com.