roasted corn guacamole salsa
(2 ratings)
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Sunday's BBQ left one beautiful roasted ear uneaten. I had immediate designs. Tonight the magic was concocted. It was so delicious I spooned it atop my baked potato along with more sour cream and wow was that good! Had to resist getting out the chips and finishing it off before anyone else got a taste. Cooking this for my clients for sure.
(2 ratings)
yield
4 serving(s)
prep time
30 Min
Ingredients For roasted corn guacamole salsa
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1 lgroasted ear of corn
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1 lghaas avocado (peeled, diced)
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2 mdtomatoes (chopped)
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1/4 cred onion (minced fine)
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3-4 sprigcilantro, fresh (chiffonade)
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1/2lemon
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1 Tbspsour cream
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1 smjalapeno pepper
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salt and pepper
How To Make roasted corn guacamole salsa
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1Cut kernels from Ear of Roasted Corn and place into a mixing bowl. Add chopped Avocado, Tomatoes, Onion and Cilantro. Fold together gently. Season with salt and pepper, lemon juice, and minced Jalapeno to taste. Add the sour cream to prevent oxidation. Serve immediately.
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2Store tightly covered. Use within a day or two.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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