Best 4 Roasted Corn Guacamole Recipes
Roasted corn guacamole is a delicious and flavorful dip that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. This article will provide you with a step-by-step guide on how to make the best roasted corn guacamole, including tips on choosing the right ingredients and how to roast the corn perfectly. You'll also find some suggestions for serving roasted corn guacamole and ideas for using it as an ingredient in other dishes.
Let's cook with our recipes!
ROASTED CORN GUACAMOLE
Steps:
- Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.
ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
- For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.
FRESH CORN SOUP TOPPED WITH ROASTED CORN GUACAMOLE
Provided by Lourdes Castro
Categories Soup/Stew Blender Vegetable Roast Cinco de Mayo Dinner Avocado Corn Spring Summer Party Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Roast the Corn for the Guacamole
- Preheat the oven to 450°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 the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
- Prepare the Corn for the Soup
- Put the kernels (fresh or frozen and defrosted) in a blender.
- Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)
- Simmer the Soup
- Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.
- Finish the Roasted Corn Guacamole
- 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.
- Serve and Garnish
- 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.
ROASTED CORN GUACAMOLE DIP
Another beauty from Courtney, my best grilling friend. If you wanted smokey flavor, you could grill the corn instead of roasting it in the oven!
Provided by I_Cook_For_Firemen
Categories Peppers
Time 20m
Yield 4 cups dip, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix corn and oil, pepper to taste, and bake at 400 degrees for 15 mins
- Mix the roasted corn together with all the other ingredients!
- Serve with tortilla chips.
Tips:
- Choose the right corn: Choose fresh corn on the cob with bright green husks and plump kernels. Avoid corn that is dry or has brown spots.
- Roast the corn properly: Roasting the corn brings out its natural sweetness and flavor. You can roast the corn in the oven, on the grill, or in a skillet. Make sure to roast the corn until it is slightly charred and tender.
- Use ripe avocados: Ripe avocados are essential for a smooth and creamy guacamole. Look for avocados that are dark green or black and slightly soft to the touch.
- Season the guacamole to taste: Guacamole is a versatile dish that can be seasoned to your liking. Add salt, pepper, garlic, onion, cilantro, lime juice, and cumin to taste.
- Serve the guacamole immediately: Guacamole is best served fresh. Once it is made, it will start to brown. If you need to store the guacamole, wrap it tightly in plastic wrap and refrigerate it for up to 2 days.
Conclusion:
Roasted corn guacamole is a delicious and easy-to-make appetizer or snack. It is perfect for parties, potlucks, or a simple get-together with friends. With its fresh, vibrant flavors, roasted corn guacamole is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy snack or appetizer, give roasted corn guacamole a try. You won't be disappointed!
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