New Recipes for a New Year

Wednesday, June 8, 2011

Avocado and Roasted Corn Guacamole

Ingredients


1 cup fresh or thawed frozen corn kernels
A Recipe for Matthew's Graduation Party
1/4 cup plus 3 TBS olive oil
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.