Roasted Corn and Onion Guacamole

recipe

Yield:

Serves 8 (serving size: about 3 tablespoons)

Recipe from

Oxmoor House

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Nutritional Information

Calories 72
Caloriesfromfat 0.0 %
Fat 5.7 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.6 g
Carbohydrate 5.9 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 122 mg
Calcium 1 mg

Ingredients

Cooking spray
1/2 cup fresh corn kernels (about 1 ear)
1 tablespoon minced red onion
2 teaspoons chopped fresh cilantro
1/4 teaspoon freshly ground black pepper

Preparation

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add corn kernels to pan; sauté 3 minutes or until corn begins to brown. Remove from pan; cool 2 minutes. Place Guacamole in a medium bowl; stir in corn, onion, cilantro, and pepper.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
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