I will always pay extra for guac! Even if I’m not getting the meat or the cheese, I will pay extra for the guac. But if I’m being honest, I’d rather just make my own. And my own is this Guacamole with Roasted Peppers & Corn. It’s SO GOOD!
Quick guacamole is okay for weeknight dinners or add-ons to tacos, burritos or whatever. But if you’re making a dip you want it to have an extra punch of flavor. Or at least I do! I’ve been making versions of this for a few years now but just finally got the recipe just right. My family is obsessed with this guacamole and I hope you love it as much as we do.
The secret here is roasting the peppers and corn! It really brings out a depth of flavor that raw veggies just can’t compete with, at least in this guac. If you have a grill going, grill ’em up. But there isn’t always time for that so I often use the broiler on my oven. It won’t be quite as smokey, but still really tasty.
After the veggies are nice and charred you just let them cool off a few minutes, remove the seeds and stems and then chop ’em up & mix them in with your smashed avocados. Then stir in your other ingredients. I like to soak the red onions in a bit of water before adding them to the guac. The raw onions add good flavor but they can be a bit overpowering. Soaking them takes the edge off of that bite.
That’s it, so easy! And aside from roasting time, quick as well. Serve with chips or veggies for a great appetizer or snack.
Having taco salad for dinner? Toss it with this guac and some of my Spicy Homemade Salsa and that’ll be one tasty taco salad.
If you try this recipe be sure to snap a photo and tag me or use #mealsbythemountain I love to see your takes on my recipes!
Guacamole With Roasted Peppers and Corn
Ingredients
- 4 Avocados
- 1 Poblano Pepper
- 1 Jalapeno Pepper
- 1 Ear of Corn Shucked
- 1 Lime Juiced
- ยฝ Cup Tomato Diced
- ยผ Cup Red Onion Diced
- ยฝ Cup Cilantro Chopped
- 2 Cloves Garlic Minced (I like to use a microplane for this, or you can chop with a knife)
- Salt & Pepper To taste
Instructions
- Heat the broiler on your oven*
- Roast the peppers & corn on the cob until blackened – approximately 20 minutes depending on your oven – corn will take longer than the peppers
- While your veggies are roasting, smash the avocados together in a large bowl
- Add the garlic and lime juice and stir
- Thinly slice the red onion and submerge in cold water, then set aside
- When the vegetables are finished roasting allow to cool for a few minutes
- Cut the kernels off of the corn cob and add to the avocado
- Remove the seeds, stem and skin from the peppers and chop then add to the avocado mixture
- Mix until well combined
- Drain and dice the red onion
- Add the onion, tomatoes, cilantro to the guacamole and stir
- Season with salt and pepper to taste
- Serve immediately or store in the refridgerator, covering with parchment directly on the guac to prevent oxidation and a lid
Notes
- My oven doesn’t have a high/low broiler setting, it just heats to 525ยฐ. Either setting will work however it will effect the cook time, so keep an eye on your veggies
[…] If you love dip as much as I do you may also like this Guacamole with Roasted Peppers and Corn. […]