Guacamole With Roasted Corn

[Guest guest]

* Exported from MasterCook *

 

Guacamole With Roasted Corn

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 27

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh or frozen corn kernels

3 tablespoons minced red onions

1/2 teaspoon ground cumin

1 teaspoon minced fresh chile

2 garlic cloves -- pressed or minced

2 teaspoons canola or other vegetable oil

1 avocado -- halved,

pitted and peeled and cubed

1 tomato -- chopped

3 tablespoons fresh lime juice

2 teaspoons cider vinegar

1 tablespoon chopped fresh cilantro -- up to 2

salt and ground black pepper -- to taste

 

Makes 2 1/2 cups. Total time: 25 minutes

 

In this lavish guacamole, the sweet aromatic flavor of roasted corn

contrasts with the sharp and savory red onion. Be sure to use a fragrant,

ripe avocado, preferably the Hass variety.

 

You can tell that an avocado is just right when it yields slightly to

pressure, has no extremely soft spots, and is still shapely. When you cut

it open, the flesh should not be discolored (if so, it is overripe or

bruised) and the skin should peel away from the flesh easily (if not, it is

underripe). To hasten ripening of an avocado, place it in a paper bag at

room temperature.

 

Preheat the broiler.

 

In a bowl, mix together the corn, red onions, cumin, chile, garlic, and

oil. Spread the vegetable mixture onto a baking pan and roast about 3

inches from the flame or heat source for about 10 minutes, stirring often -

at least three times or more. When the corn is tender and golden brown,

remove the pan from the broiler and set aside to cool.

 

Combine the avocado, tomato, lime juice, vinegar, and cilantro in a serving

bowl. Stir in the roasted corn mixture and add salt and pepper to

taste. Serve immediately or chill and serve later.

 

MENU SUGGESTIONS: This guacamole is delicious served alongside Quinoa Pine

Nut Pilaf, Spanish Potato Pepper Frittata, or Bean and Bean Gumbo. Serve

it as an appetizer with tortilla chips or fresh raw vegetables. (See

separate recipes.)

 

PER 2-OZ SERVING: 67 CALORIES, 1.2 G PROTEIN, 4.2 G FAT 7.8 G

CARBOHYDRATES, .6G SATURATED FATTY ACIDS, 1.2 G POLYUNSATURATED FATTY

ACIDS, 2.1 G MONOUNSATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 29 MG SODIUM,

1.9 G TOTAL DIETARY FIBER

- - - - - - - - - - - - - - - - - -