Sharon's Recipes

JUNE: Avocado and Roasted Corn Guacamole

This has always been one of our favorites.

1 cup fresh corn kernels, stripped from the cob.
1 T. corn oil

Toss the corn with 1 T. oil, place on a cookie sheet in a 400 degree oven. Roast 7-8 minutes, turning often. Cool in a bowl.

2 large avocados cut into 1/2 inch dice
1 large tomato diced
1/4 cup roughly chopped fresh coriander
2 T. minced red onion
1 tsp. pickled or fresh jalapeno
1 tsp. minced garlic
1/4 cups corn oil

Add all of this to the cooled corn.

Mix the following and add to above.

2 T. fresh lime juice
1 tsp. cider vinegar
1.5 tsp kosher salt
1/4 tsp cumin
2 T. corn oil

Serve with blue corn chips or the lime ones for an added kick.

 

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