Roasted Corn and Onion Guacamole

Yield: Serves 8 (serving size: about 3 tablespoons)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 10 Minutes
Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 0.0%
  • Fat: 5.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 5.9g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 122mg
  • Calcium: 1mg

Ingredients

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

Preparation

  1. 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.
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