Guacamole With Roasted Peppers and Corn
This guacamole is bursting with flavor. It's loaded with roasted peppers for a smokey spicy bite and corn kernels add a crunchy texture. Finished with tomatoes and red onions this guacamole is sure to please. Serve this as an appetizer or side dish but it also would make a great addition to tacos, salads or burritos. As if that wasn't enough, this guacamole is oil-free and made with all fresh, whole food ingredients.
Ingredients
- 4 Avocados
- 1 Poblano Pepper
- 1 Jalapeno Pepper
- 1 Ear of Corn Shucked
- 1 Lime Juiced
- ½ Cup Tomato Diced
- ¼ Cup Red Onion Diced
- ½ 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 525°. Either setting will work however it will effect the cook time, so keep an eye on your veggies
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