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Roasted Corn Guacamole
Submitted by: Susan Voisin
This is my further adaptation of this recipe.
1 1/2 cups fresh or frozen corn kernels
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
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 8 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 avocados, tomatoes, 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.
