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Guacamole with Roasted Corn

Category: Appetizers and Dips

Suitable for a: vegan diet

Ingredients:

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1 1/2 cups fresh or frozen corn kernels

2 TB. olive oil

1/4 cup minced red onions

3/4 teaspoon ground cumin

1 teaspoon minced fresh chile or 1 tsp. chili powder

3 garlic cloves, pressed or minced

2 avocados, halved, pitted, peeled, and cubed

2 tomatos, chopped

3 tablespoons fresh lime juice

1/2 tsp. chipotle chili powder or your preferred chili powder OR powdered green or red chiles - pretty flexible here

salt and ground black pepper to taste

Instructions:

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Preheat the broiler.

In a bowl, mix together the olive oil, corn, red onions, cumin, chile, and garlic. Spread the vegetable mixture onto a baking pan, and roast about 3 inches from the flame or heat source for about 8 minutes, stirring often-at least four times or more.

When the corn is tender and golden brown, (this will take a while)remove the pan from the broiler and set aside to cool.

Combine the avocados, tomatos, lime juice, and chipotle chili powder in a serving bowl.

Stir in the roasted corn mixture and add salt and pepper to taste. (Add more chili powder if you prefer a spicier guacamole.)

Serve immediately or chill and serve later

Additional comments:

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Good way to use up fresh raw corn, AND add a few veggies to the guacamole...
 

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Originally Posted by Tofu-N-Sprouts View Post

Guacamole with Roasted Corn

Category: Appetizers and Dips

Suitable for a: vegan diet

Ingredients:

------------------------------------------------------

1 1/2 cups fresh or frozen corn kernels

2 TB. olive oil

1/4 cup minced red onions

3/4 teaspoon ground cumin

1 teaspoon minced fresh chile or 1 tsp. chili powder

3 garlic cloves, pressed or minced

2 avocados, halved, pitted, peeled, and cubed

2 tomatos, chopped

3 tablespoons fresh lime juice

1/2 tsp. chipotle chili powder or your preferred chili powder OR powdered green or red chiles - pretty flexible here

salt and ground black pepper to taste

Instructions:

------------------------------------------------------

Preheat the broiler.

In a bowl, mix together the olive oil, corn, red onions, cumin, chile, and garlic. Spread the vegetable mixture onto a baking pan, and roast about 3 inches from the flame or heat source for about 8 minutes, stirring often-at least four times or more.

When the corn is tender and golden brown, (this will take a while)remove the pan from the broiler and set aside to cool.

Combine the avocados, tomatos, lime juice, and chipotle chili powder in a serving bowl.

Stir in the roasted corn mixture and add salt and pepper to taste. (Add more chili powder if you prefer a spicier guacamole.)

Serve immediately or chill and serve later

Additional comments:

------------------------------------------------------

Good way to use up fresh raw corn, AND add a few veggies to the guacamole...
Sounds great Tofu-N-Sprouts, I hope I can find some ripe advocados at the store cause I know what is for dinner. I might add some fresh chopped Jalepeno, and Cillantro also. Sounds wonderful.
 
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