Roasted Corn Guacamole Food
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.
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 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.
GUACAMOLE WITH CORN
This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Ana Maria Gonzalez
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 11.2 g, Fat 11.8 g, Fiber 5.5 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.6 mg, Sugar 1.5 g
CHILI'S FIRE-GRILLED CORN GUACAMOLE
I worked at Chili's for 2 1/2 years and just this year they came out with the most delicious guacamole I'd ever tried. This is the authentic recipe for it.
Provided by misaistheboofy
Categories Avocado
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Husk and wash corn, then deep fry for 1 minute.
- Wash jalapeno(s) and deep fry for 1 minute.
- Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side.
- Remove corn kernels from cob and measure out 1 cup of kernels.
- Finely chop jalapeno(s) after removing stem.
- In a large bowl, mash the avocados.
- Mix in pico de gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt.
- Serve with tortilla chips and salsa.
- Enjoy!
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.
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Cuisine AmericanCategory AppertizerAuthor Farm FlavorTotal Time 1 hr 10 mins
- Spread corn mixture onto a baking sheet and broil on high for 5 to10 minutes, or until kernels are starting to lightly blacken.
- Remove from oven and allow to cool. In a small bowl, mash 1 avocado half with the remaining 3 tablespoons lime juice.
- Dice the remaining 3 avocado halves. In a large bowl, gently combine the roasted corn with the avocados, tomatoes, red onions, jalapeno peppers, cilantro and remaining salt.
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