Roasted Corn Guacamole


Roasted Corn Guacamole

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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


  1. 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.
  2. 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.

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