Bold, colorful and flavorful. This roasted corn and bean guacamole recipe hits the spot any day of the week. Perfect to serve with chips, or to add to a southwest rice bowl. This shop has been compensated by Collective Bias, Inc. and its advertiser.
Roasted Corn and Bean Guacamole Recipe
Roasted Corn and Bean Guacamole
- 4 avocados mashed
- 1/3 cup tomatoes diced
- 1/3 cup canned black beans rinsed and drained
- 1/3 cup red onion diced
- 1/3 cup roasted corn cut off the cob
- 2 teaspoon jalapeno diced
- 1/4 cup cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1 Tbsp. lime juice
- To roast corn: Heat one cob of corn in a skillet with 1 T. olive oil on med-high heat. Turn as it cooks to coat each side evenly. Remove from heat when all sides are golden brown. Cut corn kernels off the cob. Mix ingredients together and store in the refrigerator.
Frequently asked questions:
Can I make this corn and bean guacamole ahead of time?
Yes, the key is minimizing the exposure to oxygen. Press a sheet of plastic directly ON the guacamole, not just over the dish. Then add the lid. You can make it a day ahead this way.
What can I use instead of lime in guacamole?
Lemon juice, orange juice, any citrus juice works well for guacamole. Lime is more traditional.
Can I substitute fresh lime juice?
Yes, bottled lime juice works too.