Feisty Roasted-Corn Guacamole
Ingredients
Scale
- Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
- Olive oil
- Sea salt and freshly cracked black pepper
- 1 bunch green onions, sliced
- 2 tablespoon fresh cilantro, finely chopped
- Juice of 1 lime
- 3 avocados
Instructions
(Important note: Do these steps ahead of time.)
- Preheat the oven to 450 degrees; line a baking sheet with aluminum foil.
- Remove the kernels from the corn, put them on the baking sheet and toss with oil, salt and black pepper to taste.
- Roast for 20 minutes, until the corn is a nice caramelized golden brown.
- Remove from heat and allow to cool fully before adding to guacamole. (You can always place it in the fridge or freezer until it cools if you need to save time.)
Final Food Efforts— - In a mixing bowl, combine the roasted corn, green onion, cilantro and lime juice.
- Pit and chop the avocado.
- Gently stir in the avocado. Season with salt and pepper; garnish with additional cilantro and lime slices.