Roasted Corn and Scallion Guacamole

1. 1

   Preheat oven to roast at 450.

2. 2

   Line a baking pan with parchment paper.

3. 3

   On the lined baking pan, toss together the corn, scallions and oil.

4. 4

   Season with salt and pepper, and then spread into an even layer.

5. 5

   Roast for 10-15 minutes, or until the corn is lightly browned and scallions are soft.

6. 6

   In a bowl, mash the avocado with a fork until it is nearly at your desired consistency.

7. 7

   Stir in the corn, green onions and lime juice.

8. 8

   Season with salt and pepper to taste.

9. 9

   Gently fold in the tomatoes.

10. 10

    Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate and serve preferably within 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.