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24 servings, 2 Tbsp. each
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Soak corn in water 5 min.; drain. Cook corn, directly on gas burner, on medium-high heat 4 min. or until charred on 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 bell 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.
If making this guacamole ahead of time, help prevent it from turning dark by covering it with plastic wrap, pressing the wrap directly onto surface of guacamole. Refrigerate up to 2 hours before using as directed.
Since this creamy vegetable-based dip provides vitamin C from the red pepper, it can help you eat right.
* 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.