1 cup fresh or thawed frozen corn kernels
A Recipe for Matthew's Graduation Party |
2 large avocados cut into 1/2 inch dice
1 large tomato cut into 1/4 inch dice
1/4 cup chopped fresh cilantro
2 TBS minced red onion
1 tsp chopped fresh or pickled Jalapeno
1 tsp minced garlic
2 TBS fresh lime juice
1 tsp cider vinegar
1/2 tsp coarse salt
1//4 tsp cumin
Preparation
1. Preheat the oven to 450 degrees. On a baking sheet, toss the corn with 1TBS of the oil. Roast corn, tossing often for 7-8 minutes until golden brown. Let cool, then transfer to a medium bowl.
2. Fold in the avocado, tomato, cilantro, onion, Jalapeno and garlic. Stir in the lime juice, vinegar, coarse slat, and cumin. Add 2 more TBS of the olive oil. Cover and refrigerate for up to 6 hours.
Serve with tortilla chips and cold guacamole.