Guacamole with Roasted Corn

Submitted by: Susan

I adapted this recipe from one in Moosewood Restaurant Low-Fat Favorites. The original calls for 2 tsp. of oil added to the corn, instead of the spray of non-stick spray that I changed it to. I have to admit that I haven’t tried this without the oil. I suggest that if you do omit the oil, watch it carefully to prevent burning. It goes brown pretty fast.

P.S.–It’s really delicious!

In this lavish guacamole, the sweet aromatic flavor of roasted corn contrasts with the sharp and savory red onion. Be sure to use a fragrant, ripe avocado, preferably the Hass variety.

You can tell that an avocado is just right when it yields slightly to pressure, has no extremely soft spots, and is still shapely. When you cut it open, the flesh should not be discolored (if so, it is overripe or bruised) and the skin should peel away from the flesh easily (if not, it is underripe). To hasten ripening of an avocado, place it in a paper bag at room temperature.

1 cup fresh or frozen corn kernels
3 tablespoons minced red onions
1/2 teaspoon ground cumin
1 teaspoon minced fresh chile
2 garlic cloves, pressed or minced
2 teaspoons canola or other vegetable oil
1 avocado, halved, pitted, peeled, and cubed
1 tomato, chopped
3 tablespoons fresh lime juice
2 teaspoons cider vinegar
1 to 2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste

Preheat the broiler.

In a bowl, mix together the corn, red onions, cumin, chile, and garlic. Spread the vegetable mixture onto a baking pan, spritz with a non-stick spray, and roast about 3 inches from the flame or heat source for about 10 minutes, stirring often-at least four times or more. When the corn is tender and golden brown, remove the pan from the broiler and set aside to cool.

Combine the avocado, tomato, lime juice, vinegar, and cilantro in a serving bowl. Stir in the roasted corn mixture and add salt and pepper to taste. Serve immediately or chill and serve later.

Makes 2 1/2 cups

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