Monday, July 6, 2009

Roasted Corn Guacamole

This is a recipe from my sister-in-law's Aunt Bitsy. It is soooo good. Watch out Pico...there is a new kid in town!

6 tbs corn oil
2 cups frozen corn kernels, thawed
6 avacodos, chopped
4 tomatoes chopped
1/2 cup minced red onion
1/2 cup chopped cilantro
1/4 cup lime juice
2 tsp minced jalapeno pepper
2 tsp appile cider vinegar
1/2 tsp cumin
1 Tbs Kosher salt

Spread 2 tbs of corn oil on baking sheet and add corn. Roast at 450 for 8 minutes. Transfer to mixing bowl. Add the remaining 4 Tbs corn oil and the rest of the ingredients in the order listed and mix well. Chill until serving.

Note: Don't chop avocados too small or it will get too soggy.


  1. *gasp* I'm totally making this tomorrow! I'm getting an entire bushel of sweet corn in the morning and have been craving something exactly along these lines. YAY!!!

  2. I made this tonight, and it was SO good! Served it with chips and left over chopped brisket. Delish.