This chunky guacamole gets a generous addition of fresh corn and crunchy scallions for a great dip. Slideshow:  Great Party Dips 

Todd Porter and Diane Cu
May 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to roast at 450°. Line a baking pan with parchment paper.

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  • On the lined baking pan, toss together the corn, scallions and oil. Season with salt and pepper, and then spread into an even layer. Roast for 10-15 minutes, or until the corn is lightly browned and scallions are soft.

  • In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in the corn, green onions and lime juice. Season with salt and pepper to taste.

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

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