Roasted Corn & Red Pepper Guacamole

Roasted Corn & Red Pepper Guacamole takes around 25 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 274 calories, 4g of protein, and 23g of fat per serving. This recipe serves 4. For $1.6 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of red bell pepper, juice of lime, ear of corn, and a handful of other ingredients are all it takes to make this recipe so yummy. Many people really liked this side dish. This recipe is liked by 6916 foodies and cooks. It is a rather cheap recipe for fans of Mexican food. It is brought to you by Two Peas and Their Pod. With a spoonacular score of 98%, this dish is awesome. Similar recipes include Roasted Red Pepper and Onion Guacamole, Roasted Red Bell Pepper and Garlic Guacamole, and Guacamole, Roasted Red Pepper and Swiss Sandwiches.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Grill corn over medium-high heat, on all sides, until charred. Remove from grill and set aside to cool. 2. Turn the grill to high heat. Place the red pepper on the grill and grill until all sides are black. Place the pepper in a brown paper bag and let sweat for 10-15 minutes. Remove the charred skin. Cut off the stem and removed the seeds. Chop up the red pepper. Cut the corn kernels off of the cob. 3. Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.4. In a large bowl, combine corn kernels, red pepper, avocados, cilantro, red onion, lime juice, Tabasco, salt, and pepper. Stir to combine. Serve.Note-If you don’t have a grill, you can roast the corn and red pepper over a low flame burner and rotate every 10 seconds to char on all sides. You can also use the broil setting in your oven. You can also use jarred roasted red pepper to save time.

 

Step by step:

1. Grill corn over medium-high heat, on all sides, until charred.

2. Remove from grill and set aside to cool.

3. Turn the grill to high heat.

4. Place the red pepper on the grill and grill until all sides are black.

5. Place the pepper in a brown paper bag and let sweat for 10-15 minutes.

6. Remove the charred skin.

7. Cut off the stem and removed the seeds. Chop up the red pepper.

8. Cut the corn kernels off of the cob.

9. Halve avocados and remove pit.

10. Cut avocado into a dice inside the skin, then scoop out with a spoon.

11. In a large bowl, combine corn kernels, red pepper, avocados, cilantro, red onion, lime juice, Tabasco, salt, and pepper. Stir to combine.

12. Serve.Note-If you don’t have a grill, you can roast the corn and red pepper over a low flame burner and rotate every 10 seconds to char on all sides. You can also use the broil setting in your oven. You can also use jarred roasted red pepper to save time.

Nutrition Information:

covered percent of daily need