Roasted Vegetable Guacamole

35 24 servings, 2 Tbsp. (30 mL) each
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24 servings, 2 Tbsp. (30 mL) each

A new twist on the classic!

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What You Need

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Make It

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  • Roast corn and sweet peppers. (See tips.) Cool.
  • Cut kernels from corn cob. Peel away blackened skins from peppers; discard skins. Cut sweet peppers and jalapeño peppers lengthwise in half; remove and discard seeds. Finely chop peppers.
  • Mash avocados with dressing in medium bowl. Add corn, peppers and 1 Tbsp. cilantro; mix well. Top with sour cream and remaining cilantro.

How to Roast the Corn

Soak corn in water 5 min.; drain. Cook corn, directly on gas burner, on medium-high heat 7 min. or until charred in all sides, turning occasionally with tongs. If using an electric stove, broil corn 8 min. or until roasted on all sides, turning as needed.

How to Roast the Sweet Peppers

Heat broiler. Place whole sweet peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until cooled.

Serving Suggestion

Serve this rustic guacamole with authentic Mexican-style corn tortilla chips.


  • 24 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 24 servings, 2 Tbsp. (30 mL) each
Calories 45
% Daily Value
Total fat 3.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 30mg
Carbohydrate 4g
Dietary fibre 1g
Sugars 1g
Protein 1g
Vitamin A 2 %DV
Vitamin C 25 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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