ROASTED CORN GUACAMOLE | AVOCADOS FROM MEXICO
The classic dip that you know and love receives the street corn treatment in this recipe. The smooth, creamy taste of mashed Avocados From Mexico is a scrumptious companion to sweet, roasted corn. Add a dash of chili powder for some bonus kick and garnish with a dollop of sour cream for a restaurant-style showmanship.
Provided by Avocados From Mexico
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl, mash avocados and stir in lime juice and sour cream. Salt to taste.
- Add corn, cheese, tomato, garlic, onion and chili powder to guacamole mixture and stir until well combined.
- Garnish with sour cream and cilantro.
Nutrition Facts : Calories 230 cal, CarbohydrateContent 19 g, FiberContent 8 g, ProteinContent 4 g, SaturatedFatContent 3.5 g, SodiumContent 65 mg, SugarContent 3 g
ROASTED CORN GUACAMOLE RECIPE - LOURDES CASTRO'S GUACAMOLE
Roasted corn gives a little bit of crunch to this guacamole recipe from chef Lourdes Castro. The recipe calls for fresh corn, but frozen corn works just as well.
Provided by Lourdes Castro
Categories healthy vegan vegetarian Cinco de Mayo appetizers dinner lunch snack
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 4
Number Of Ingredients 9
Steps:
- Roast the corn: Preheat the oven to 450 degrees F. 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 jalapeño. Gently stir in the avocado. Season with salt and pepper.
More about "roasted corn guacamole recipes"
ZESTY ROASTED CORN GUACAMOLE RECIPE | CHEFDEHOME.COM
It is amazing, when you love some ingredients, they keeping showing up every where you go! (clear indication of foodie going mad! lol!) These ingredients are like that "beautiful bag" which you saw in a store, pretended to ignore it for high price and then found every other person holding the same bag... which kept you restless..... until you bought one and hung on your shoulder :) Wow! that was imaginative! isn't it?
To foodie people like you and I, our ingredients are those beautiful "bags" which may not be costly, but are priceless to us! Two such ingredient for me are: avocado and corn. I get immediately interested to try something if that has good serving of corn and avocado! Needless to say, when sweetness of corn meets creamy avocado in a zesty salsa or guacamole, magic happens! and that splash of lemon is quintessential to this happy marriage!
So far, one of my dearest avocado and corn combination has been Chilled Avocado Soup..... recently... this avocado and corn guacamole has made second dearest place in my heart!
Mexican cuisine is not just my favorite for nothing! I'm a die-hard fan of delicious, zesty, sweet and creamy flavors put together in healthy amalgamation of flavors! And that my friend, I see, often in Mexican Cuisine.
Starting from roasting corn, I could feel the deliciousness that was awaiting me.... I was drooling..... even when removing the kernel off the cobs... (partly.... I'll also give to my growling stomach which was waiting for me finish the prep and give him something to eat...)
I'm sure you thinking what was my inspiration..... or in other words, where did I found my favorite "bag" this time ;) Well.... this happened the same place I got inspiration for Orange Adobo Margarita.... our very favorite CPK (California Pizza Kitchen). Since, we shifted our apartment, CPK is closest and when we are not planning to eat at home over the weekend, CPK has become our favorite place to be. I like the fact that they are open almost till midnight. So perfect for those late-night cravings (specially!) When I saw it first in their menu, I knew, I have to try it!
This recipe is inspired from CPK but is certainly not a copycat. First of all, CPK don't use "roasted" corn. Second, the guacamole, served in CPK also has black beans.... but I decided to skip some carbs from my version and kept it just all fresh veggies. I like the fact that without beans, this guac is also fit for Paleo Diet. However, feel free to add some cooked and rinsed black beans, to make portion size more substantial, if you prefer.
By the time, I added diced avocado to this bowl loaded with fresh vegetables, my craving were hitting all high nodes....
I hardly waited for splash of lemon, seasonings, and hardly a few clicks.... before I jumped to eat it right from the bowl....
I'm sure you can imagine from the rustic slash sloppy ;-) presentation.... this is how I prepared and ate it as well.... could hardly save some to click few pictures, the way, I actually intended too. lol! This final click is explaining my story with avocado and corn, pretty well...
PS: For the record, if you wondering even a slight bit..... "why is it not called salsa?!" I would say, if avocado was not star of this plate and if it was not for CPK, I have no problem calling it Avocado and Corn Salsa! :)
You were wondering! Weren't you?
If you like corn and avocados like I do, I'm certain you will like this simple and simply delicious guacamole. Include it in your next Menu for Tex-mex party or make a big bowlful for Cinco De Mayo get-together! Why? Because, there always room for "one more Guacamole" ;) Just don't forget to serve a bowl of chips on the side.
Btw, chips will not be paleo. If serving for Paleo Party, serve veggie chips or lettuce leaves to make lettuce wraps. Oh! before I direct you to guacamole, this dip is Vegan and also gluten free.
Enjoy!
Have a great day!
~Savita
From chefdehome.com
Total Time 15 minutes
Cuisine Mexican
- Add in small diced avocado, chopped cilantro. Top with lemon juice, salt, black pepper, and paprika. Mix well to combine and leave refrigerated for at-least 20 minutes for flavors to develop. Serve with big bowl of tortilla chips. Enjoy!
ROASTED CORN GUACAMOLE | AVOCADOS FROM MEXICO
From avocadosfrommexico.com
Cuisine Mexican
Calories 230 cal per serving
- Garnish with sour cream and cilantro.
ZESTY ROASTED CORN GUACAMOLE RECIPE | CHEFDEHOME.COM
It is amazing, when you love some ingredients, they keeping showing up every where you go! (clear indication of foodie going mad! lol!) These ingredients are like that "beautiful bag" which you saw in a store, pretended to ignore it for high price and then found every other person holding the same bag... which kept you restless..... until you bought one and hung on your shoulder :) Wow! that was imaginative! isn't it?
To foodie people like you and I, our ingredients are those beautiful "bags" which may not be costly, but are priceless to us! Two such ingredient for me are: avocado and corn. I get immediately interested to try something if that has good serving of corn and avocado! Needless to say, when sweetness of corn meets creamy avocado in a zesty salsa or guacamole, magic happens! and that splash of lemon is quintessential to this happy marriage!
So far, one of my dearest avocado and corn combination has been Chilled Avocado Soup..... recently... this avocado and corn guacamole has made second dearest place in my heart!
Mexican cuisine is not just my favorite for nothing! I'm a die-hard fan of delicious, zesty, sweet and creamy flavors put together in healthy amalgamation of flavors! And that my friend, I see, often in Mexican Cuisine.
Starting from roasting corn, I could feel the deliciousness that was awaiting me.... I was drooling..... even when removing the kernel off the cobs... (partly.... I'll also give to my growling stomach which was waiting for me finish the prep and give him something to eat...)
I'm sure you thinking what was my inspiration..... or in other words, where did I found my favorite "bag" this time ;) Well.... this happened the same place I got inspiration for Orange Adobo Margarita.... our very favorite CPK (California Pizza Kitchen). Since, we shifted our apartment, CPK is closest and when we are not planning to eat at home over the weekend, CPK has become our favorite place to be. I like the fact that they are open almost till midnight. So perfect for those late-night cravings (specially!) When I saw it first in their menu, I knew, I have to try it!
This recipe is inspired from CPK but is certainly not a copycat. First of all, CPK don't use "roasted" corn. Second, the guacamole, served in CPK also has black beans.... but I decided to skip some carbs from my version and kept it just all fresh veggies. I like the fact that without beans, this guac is also fit for Paleo Diet. However, feel free to add some cooked and rinsed black beans, to make portion size more substantial, if you prefer.
By the time, I added diced avocado to this bowl loaded with fresh vegetables, my craving were hitting all high nodes....
I hardly waited for splash of lemon, seasonings, and hardly a few clicks.... before I jumped to eat it right from the bowl....
I'm sure you can imagine from the rustic slash sloppy ;-) presentation.... this is how I prepared and ate it as well.... could hardly save some to click few pictures, the way, I actually intended too. lol! This final click is explaining my story with avocado and corn, pretty well...
PS: For the record, if you wondering even a slight bit..... "why is it not called salsa?!" I would say, if avocado was not star of this plate and if it was not for CPK, I have no problem calling it Avocado and Corn Salsa! :)
You were wondering! Weren't you?
If you like corn and avocados like I do, I'm certain you will like this simple and simply delicious guacamole. Include it in your next Menu for Tex-mex party or make a big bowlful for Cinco De Mayo get-together! Why? Because, there always room for "one more Guacamole" ;) Just don't forget to serve a bowl of chips on the side.
Btw, chips will not be paleo. If serving for Paleo Party, serve veggie chips or lettuce leaves to make lettuce wraps. Oh! before I direct you to guacamole, this dip is Vegan and also gluten free.
Enjoy!
Have a great day!
~Savita
From chefdehome.com
Total Time 15 minutes
Cuisine Mexican
- Add in small diced avocado, chopped cilantro. Top with lemon juice, salt, black pepper, and paprika. Mix well to combine and leave refrigerated for at-least 20 minutes for flavors to develop. Serve with big bowl of tortilla chips. Enjoy!
GUACAMOLE WITH CORN RECIPE | ALLRECIPES
From allrecipes.com
Total Time 20 minutes
Category Appetizers and Snacks, Dips and Spreads Recipes, Guacamole Recipes
Calories 144.8 calories per serving
- Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.
FRESH CORN SOUP TOPPED WITH ROASTED CORN GUACAMOLE RECIPE ...
From epicurious.com
Reviews 3.5
- Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.
GRILLED CORN GUACAMOLE - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Total Time 20 minutes
Category appetizers, main dish
- Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside. Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon. In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.
ROASTED CORN GUACAMOLE DIP RECIPE - FOOD.COM
From food.com
Reviews 4.0
Total Time 20 minutes
Calories 208.5 per serving
- Serve with tortilla chips.
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