Roasted Poblano and Corn Guacamole
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If you like chunky guac, this roasted poblano and corn guacamole recipe is for you. It’s just the right balance of sweet, spicy and zesty—and it’s filled with delicious goodies. (Psst: In winter, swap the ears of corn for 1½ cups of frozen kernels.)
Ingredients
2 poblano peppers
1 ear of corn, shucked
1 teaspoon extra-virgin olive oil
2 avocados
1 red onion, chopped
1 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 garlic clove, minced
Kosher salt and freshly ground black pepper
Directions
1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil and place the poblano peppers and ear of corn on it.
2. Brush the vegetables with the olive oil and roast until lightly charred, 8 to 10 minutes. Cool to room temperature.
3. Chop the poblanos and cut the corn off the cob. In a large bowl, mash the avocados with a fork. Stir in the poblano peppers, corn, red onion, cilantro, lime juice and garlic. Season with salt and pepper.
228 calories
16g fat
22g carbs
4g protein
4g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
