This Roasted Corn Guacamole that I developed for Green Giant makes a great addition to your Labor Day menu. Adding roasted corn to traditional guacamole adds smokey flavor, texture, and a little crunch. Pan roasting the corn with cumin and garlic gives this guac recipe a smoother more developed flavor.
The secret to making great guacamole is in the avocado. They really need to be the perfect ripeness. When purchasing avocados, look for ones that are deep green, bruise-free and have the stem intact. To test for ripeness, press gently on the skin. Avocados are ripe when they yield to gentle pressure. If you buy the avocados ahead of time, buy firmer ones and allow them to ripen for a few days at room temperature.
It’s best to make the guac the day you’re planning to use it. It can be made a few hours ahead of time and stored in an airtight container. Place a piece of plastic wrap directly on the surface of the guac to keep it from turning brown.
Serve this Roasted Corn Guacamole with chips and lots of tequila for a perfect way to end the summer.
- 2 teaspoons vegetable oil
- 1 12-oz. package Green Giant Sweet Corn , thawed and drained
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 4 cloves garlic , pressed or finely chopped
- 3 large ripe Haas avocados , halved, pitted and lightly mashed
- 1 medium ripe tomato , chopped
- 1/3 cup finely chopped red onion
- 2 to 3 tablespoons lime juice
- 3 tablespoons chopped fresh cilantro
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Heat oil in large nonstick skillet over medium-high heat. Add corn, cumin and salt and cook 5 minutes or until corn begins to brown, stirring occasionally. Stir in garlic and cook 1 minute. Remove corn from skillet and let cool.
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Combine avocado, tomato, onion and lime juice in medium bowl. Stir in corn and cilantro and season to taste with additional salt.
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Serve with tortilla chips.
To easily smash avocados use a large fork or a pastry blender.
