Guacamole with Roasted Corn

Guacamole with Roasted Corn – 25 minutes; makes ~ 3 cups

  • 1 cup frozen corn kernels
  • 3 Tbsp (or more) minced red onion
  • 3/4 tsp. ground cumin
  • 2 cloves garlic (pressed or minced)
  • 2 tsp. olive oil
  • 2 avocados – halved, peeled and pitted
  • 2 small tomatoes (or 1 large), chopped
  • 2 Tbsp. lime juice
  • 2 tsp. cider vinegar
  • 1-2 Tbsp. chopped fresh cilantro
  • Salt and ground pepper to taste


  1. Preheat the broiler.
  2. In a small bowl, combine the corn, red onions, cumin, garlic, and oil.  Spread the vegetable mixture onto a baking pan and roast about 3 inches from the heat source for about 10 minutes, stirring often.  When the corn is tender and golden brown, remove the pan from the broiler and set aside to cool.
  3. Combine the avocados, lime juice, vinegar, and cilantro in food processor.  Process until smooth.
  4. In a medium bowl, combine corn mixture, avocado mixture, and chopped tomatoes.  Add salt and pepper and stir.
  5. Serve immediately or chill and serve later.

Source: Moosewood Cookbook


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