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:

3 avocados

1/4 cup chopped cilantro

1 ear of corn, shucked

Juice of 1 lime

3-5 dashes of Tabasco Garlic Pepper Sauce

1 red pepper

2 tablespoons diced red onion

Salt and black pepper, to taste

Equipment:

grill

bowl

oven

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:

Quickview
273k Calories
4g Protein
22g Total Fat
20g Carbs
42% Health Score
Limit These
Calories
273k
14%

Fat
22g
35%

  Saturated Fat
3g
21%

Carbohydrates
20g
7%

  Sugar
4g
4%

Cholesterol
0.0mg
0%

Sodium
211mg
9%

Get Enough Of These
Protein
4g
8%

Vitamin C
57mg
70%

Fiber
11g
45%

Folate
147µg
37%

Vitamin K
36µg
35%

Vitamin A
1265IU
25%

Vitamin B6
0.51mg
25%

Potassium
876mg
25%

Vitamin E
3mg
24%

Vitamin B5
2mg
24%

Vitamin B3
3mg
17%

Copper
0.31mg
16%

Manganese
0.3mg
15%

Magnesium
56mg
14%

Vitamin B2
0.24mg
14%

Phosphorus
109mg
11%

Vitamin B1
0.16mg
10%

Zinc
1mg
8%

Iron
1mg
6%

Calcium
23mg
2%

Selenium
0.81µg
1%

covered percent of daily need
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