By Angela McGowan
This Sunday is Super Bowl Sunday. It seemed to sneak up on me this year. I’ve just started menu planning for the big day. Along with pizza and wings, I’m making some fresh guacamole to snack on. It’s a must have snack for Super Bowl Sunday in our house. This year I’m making a big batch of roasted corn guacamole. It’s loaded with sweet roasted corm, ripe tomatoes and lots of fresh cilantro. For my avocados, I always use hass, and right now the freshest in season avocados are coming out of Chile. Be sure to look for the Chilean sticker on your avocados when you pick yours up at your local market this week.
Yield: Serves 4
Roasted Corn Guacamole
Ingredients:
- 6 ripe hass avocados
- the juice of 1 lime
- 1 ear roasted corn, kernels cut from cob (1 cup)
- 1 medium tomato, diced (1 cup)
- 1/4 red onion, diced (1/4 cup)
- 1/4 cup freshly chopped cilantro
- 1 clove garlic, diced fine
- 1 jalapeno, diced fine (optional)
Directions:
- Place avocados in a large bowl and mash with a fork or a potato masher.
- Add all other ingredients to mashed avocados and mix well.
- Serve with tortilla chips.
0 Comments:
Post a Comment