Roasted Corn Guacamole
Servings and Ingredients
|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|
- 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.