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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Avocado & Roasted Corn Guacamole Recipe

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This recipe for Avocado & Roasted Corn Guacamole is from The Smith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup frozen corn kernels, thawed
¼ cup + 3 tbsp corn oil
2 large avocados, ¼ inch diced
¼ cup chopped cilantro
2 tbsp minced red onion
1 tsp minced fresh or pickled jalapeno
1 tsp minced garlic
2 tbsp fresh lime juice
1 tsp cider vinegar
1 ½ tsp coarse kosher salt (pickling)
¼ tsp cumin
2 pkg of 7 oz each corn tortillas

Directions:
Directions:
450˚ oven. Toss corn with 1 tbsp oil, roast and toss for 7-8 minutes until golden, let cool. Fold in avocado, tomato, cilantro, onion, jalapeno, and garlic. Stir in lime juice, vinegar, cumin, salt, and 2 tbsp corn oil.
Cover and refrigerate up to 6 hours.
In large bowl, toss tortilla pieces with remaining ¼ cup oil. Arrange in a single layer on 2 large baking sheets. Bake for 5-6 minutes until crisp. Remove from oven and place on paper towel and season with table salt.
Serve warm with guacamole.

 

 

 

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