Roasted Poblano and Corn Guacamole


4 oz. Mission Organics® Blue Corn Tortilla Chips

1-2 Ears of corn, trimmed (or 1 bag frozen sweet corn)

1 Poblano pepper, halved

4 Avocados halved, pits removed

1/4 cup Cilantro

3 tbsp. White onion, minced

1/4 cup Tomatoes, diced

Juice from 2 limes

Salt and pepper to taste


For Roasted Peppers and Corn:

  1. On a baking sheet place two halves of the poblano pepper skin side up.
  2. Add the corn in a single layer on the other side of the sheet.
  3. Place under broiler for about 5 minutes or until corn is charred.
  4. Remove corn from baking sheet and continue cooking peppers under broiler if needed, until skin is blistered and charred.

For Guacamole:

  1. Scoop avocados into a large serving bowl with salt and pepper, cilantro, onion, and lime juice.
  2. Mash with a fork or potato masher to desired consistency.
  3. Stir in roasted poblano and corn, as well as the tomatoes.
  4. Serve with Mission Organics®  Blue Corn Tortilla chips and enjoy!

Makes: 4 servings

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