Roasted Poblano and Corn Guacamole
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
Mission Organics Blue Corn Tortilla Chips
-
ears of corn, trimmed (or 1 bag frozen sweet corn)
-
1
poblano pepper, halved -
4
avocados, halved, pits removed -
¼
cup cilantro -
3
Tbsp white onion, minced -
¼
cup tomatoes, diced -
juice from 2 limes
-
salt and pepper to taste
INSTRUCTIONS
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For Roasted Peppers and Corn
1. On a baking sheet place two halves of the poblano pepper skin side up. 2. Add the corn in a single layer on the other side of the sheet. 3. Place under broiler for about 5 minutes or until corn is charred. 4. Remove corn from baking sheet and continue cooking peppers under broiler if needed, until skin is blistered and charred.
-
For Guacamole
1. Scoop avocados into a large serving bowl with salt and pepper, cilantro, onion, and lime juice. 2. Mash with a fork or potato masher to desired consistency. 3. Stir in roasted poblano and corn, as well as the tomatoes. 4. Serve with Mission Organics Blue Corn Tortilla chips and enjoy!