Thursday, May 5, 2011

Roasted Corn Guacamole


Roasted Corn Guacamole! Perfect for a Mother's Day BBQ!!

Ingredients
  • Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
  • 1 tablespoon(s) olive oil
  • Salt
  • Black pepper
  • 1 tablespoon(s) finely chopped red onion
  • 2 tablespoon(s) fresh cilantro, finely chopped
  • Juice and finely grated zest from 1 lime
  • 1 jalapeño, stemmed, seeded, finely chopped
  • 1 avocado, pitted and chopped

Directions
  1. Roast the corn: Preheat the oven to 450 degrees F. Prepare a baking sheet by lining it with parchment paper or aluminum foil. Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. (It may seem that you have left the corn in the oven for too long, but you want it to caramelize and get a little crunchy.) Remove the corn from the oven.
  2. In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.

Tips & Techniques
Removing Corn Kernels: I find that the easiest way to do this is to work with the corn in a horizontal position and essentially slice four sides off of the ear of corn. You will need a large chef's knife. Place the corn on a cutting board lengthwise in front of you, and position the tip of your knife blade on the top right side of the corn then slice off the entire right side. To help avoid cutting into the cob, place your blade one kernel in from the edge. Rotate the ear of corn clockwise and repeat with the remaining three sides.

Roasting Corn: Roasting corn not only caramelizes the naturally present sugars, it also intensifies the flavor of the corn. Twenty minutes is the average time it takes to get the corn to that state, but don't be afraid to leave it in a bit longer. Even if some kernels appear burnt, they will be deliciously crunchy and pop in your mouth.
From Simply Mexican ©2009, Ten Speed Press - Buy the book

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