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Cookbook

 

Corn with Guacamole

Makes 4 servings.

 

In this novel version of creamed corn, guacamole replaces the cream and butter, and redirects the flavor south of the border. In place of dairy there are piquant chiles, sweet bell peppers, lush puréed avocado, and a spark of cider vinegar and lime.

1 pound frozen corn kernels
1/4 cup water
1/2 cup refrigerated guacamole
2 tablespoons finely chopped roasted red bell peppers,
     jarred or fresh
1 tablespoon canned diced green chiles, any heat level
1/4 teaspoon apple cider vinegar
Salt and black pepper to taste

Cook the corn in the water, either in a saucepan or at full power in a microwave, until heated through, about 4 minutes. Combine the guacamole, peppers, chiles, and vinegar in a serving bowl. Drain the corn, toss with the sauce, and season with salt and pepper.

 

Buy the Book!

 

from:
Almost from Scratch
600 Recipes for the New Convenience Cuisine
by Andrew Schloss
Simon & Schuster
$25.00/hardcover
ISBN: 0-7432-2598-8
Recipe reprinted by permission.

 

Almost from Scratch

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This page created October 2003

 
 
 
 

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