Roasted Poblano and Corn Guacamole

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Prep Time
5
 minutes
Cook Time
5
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

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


  • 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!

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