Roasted Corn Guacamole Salsa

Roasted Corn Guacamole Salsa Recipe

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Lisa Pardini


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 votes

30 Min


  • 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
  • 1 Tbsp
    sour cream
  • 1 small
    jalapeno pepper
  • ·
    salt and pepper

How to Make Roasted Corn Guacamole Salsa


  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.

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About Roasted Corn Guacamole Salsa

Course/Dish: Dips
Other Tag: Quick & Easy

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