Roasted Corn Guacamole Salsa Recipe

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Roasted Corn Guacamole Salsa

Lisa Pardini

By
@LisaPardini

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.


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Ingredients

1 large
roasted ear of corn
1 large
haas avocado (peeled, diced)
2 medium
tomatoes (chopped)
1/4 c
red onion (minced fine)
3-4 sprig(s)
cilantro, fresh (chiffonade)
1/2
lemon
1 Tbsp
sour cream
1 small
jalapeno pepper
salt and pepper

Directions Step-By-Step

1
Cut 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.
2
Store tightly covered. Use within a day or two.

About this Recipe

Course/Dish: Dips
Other Tag: Quick & Easy