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Guacamole with Roasted Corn<br><br>
Category: Appetizers and Dips<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
------------------------------------------------------<br><br><br><br>
1 1/2 cups fresh or frozen corn kernels<br><br>
2 TB. olive oil<br><br>
1/4 cup minced red onions<br><br>
3/4 teaspoon ground cumin<br><br>
1 teaspoon minced fresh chile or 1 tsp. chili powder<br><br>
3 garlic cloves, pressed or minced<br><br>
2 avocados, halved, pitted, peeled, and cubed<br><br>
2 tomatos, chopped<br><br>
3 tablespoons fresh lime juice<br><br>
1/2 tsp. chipotle chili powder or your preferred chili powder OR powdered green or red chiles - pretty flexible here<br><br>
salt and ground black pepper to taste<br><br><br><br><br><br>
Instructions:<br><br>
------------------------------------------------------<br><br><br><br>
Preheat the broiler.<br><br><br><br>
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.<br><br><br><br>
When the corn is tender and golden brown, (this will take a while)remove the pan from the broiler and set aside to cool.<br><br><br><br>
Combine the avocados, tomatos, lime juice, and chipotle chili powder in a serving bowl.<br><br><br><br>
Stir in the roasted corn mixture and add salt and pepper to taste. (Add more chili powder if you prefer a spicier guacamole.)<br><br><br><br>
Serve immediately or chill and serve later<br><br><br><br><br><br>
Additional comments:<br><br>
------------------------------------------------------<br><br><br><br>
Good way to use up fresh raw corn, AND add a few veggies to the guacamole...
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tofu-N-Sprouts</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Guacamole with Roasted Corn<br><br>
Category: Appetizers and Dips<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
------------------------------------------------------<br><br><br><br>
1 1/2 cups fresh or frozen corn kernels<br><br>
2 TB. olive oil<br><br>
1/4 cup minced red onions<br><br>
3/4 teaspoon ground cumin<br><br>
1 teaspoon minced fresh chile or 1 tsp. chili powder<br><br>
3 garlic cloves, pressed or minced<br><br>
2 avocados, halved, pitted, peeled, and cubed<br><br>
2 tomatos, chopped<br><br>
3 tablespoons fresh lime juice<br><br>
1/2 tsp. chipotle chili powder or your preferred chili powder OR powdered green or red chiles - pretty flexible here<br><br>
salt and ground black pepper to taste<br><br><br><br><br><br>
Instructions:<br><br>
------------------------------------------------------<br><br><br><br>
Preheat the broiler.<br><br><br><br>
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.<br><br><br><br>
When the corn is tender and golden brown, (this will take a while)remove the pan from the broiler and set aside to cool.<br><br><br><br>
Combine the avocados, tomatos, lime juice, and chipotle chili powder in a serving bowl.<br><br><br><br>
Stir in the roasted corn mixture and add salt and pepper to taste. (Add more chili powder if you prefer a spicier guacamole.)<br><br><br><br>
Serve immediately or chill and serve later<br><br><br><br><br><br>
Additional comments:<br><br>
------------------------------------------------------<br><br><br><br>
Good way to use up fresh raw corn, AND add a few veggies to the guacamole...</div>
</div>
<br>
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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