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Avocado guacamole

Serves: 6


• 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 


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 -

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