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24 servings, 2 Tbsp. (30 mL) each
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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.
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.
Serve this rustic guacamole with authentic Mexican-style corn tortilla chips.
* 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.