Best 4 Roasted Corn Guacamole Recipes
Indulge in the vibrant flavors of Mexican cuisine with our Roasted Corn Guacamole, a culinary masterpiece that tantalizes taste buds with its unique blend of textures and flavors. This delectable dish combines the smoky sweetness of roasted corn with the creamy richness of avocado, resulting in a tantalizing dip that perfectly complements tortilla chips, grilled meats, or as a topping for your favorite tacos. Explore our collection of guacamole recipes, ranging from classic to innovative, each offering a distinct twist on this beloved Mexican staple. Embark on a culinary journey as we unveil the secrets to creating the perfect guacamole, ensuring your next fiesta or gathering becomes an unforgettable experience.
Check out the recipes below so you can choose the best recipe for yourself!
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: For the best flavor, use fresh corn on the cob. If you're using frozen corn, thaw it before roasting.
- Roast the corn properly: To get the perfect char and flavor, roast the corn at a high temperature for 20-25 minutes, turning occasionally.
- Make the guacamole ahead of time: The guacamole can be made up to 2 days in advance. Just cover it tightly and store it in the refrigerator.
- Use ripe avocados: For the creamiest guacamole, use ripe avocados. You should be able to gently press on the avocado and it should give slightly.
- Add your favorite toppings: Once you've made the guacamole, you can add your favorite toppings, such as diced tomatoes, chopped onions, or crumbled cotija cheese.
Conclusion:
This roasted corn guacamole is the perfect appetizer or snack for any occasion. It's easy to make, delicious, and healthy. So next time you're looking for a crowd-pleasing dish, give this recipe a try.
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