JOHN SALLEY’S SLAM DUNK GUACAMOLE
Serves: 6
Ingredients
• 1 cup frozen corn kernels, thawed in boiling water for 5 minutes, drained
• 2 jalapeno chilies, stemmed, halved lengthwise, seeded
• 1/4 medium red onion, cut into pieces
• 1 Tbsp olive oil
• 2 ripe, fresh California avocados, peeled and seeded
• 4 Tbsp fresh lime juice
• 2 garlic cloves, crushed
• 1/4 cup chopped cilantro
Instructions
1. Preheat oven to 450ºF and line a baking sheet with foil.
2. Toss corn, chilies and onion pieces with oil in a large bowl, and then spread into a single layer on prepared baking sheet.
3. Roast for 15-20 minutes, until vegetables are lightly browned.
4. When cool, peel chilies if desired, chop chilies and onion pieces finely.
5. Set aside with roasted corn.
6. In a large mixing bowl, coarsely mash avocados with lime juice.
7. Stir in chopped roasted chilies, onion, corn, garlic and cilantro.
8. Serve.
California Avocado Commission - www.avocado.org
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