Guacamole with a Southwestern Kick

Guacamole with a Southwestern Kick

2 ears of corn

4 ripe avocados, seeded and peeled

3 T. lime juice

3 garlic cloves, finely minced

1/4 C. scallion, finely chopped

1/4 C. roasted bell pepper, diced

2 jalapenos, seeded and deveined, finely chopped

1 t. ground cumin

1 t. salt

Soak the corn in water for 1 hour. Remove husk and silk. Roast on the rack in a preheated 375-degree oven, turning occasionally, until kernels appear slightly shriveled. Let cook slightly, then cut kernels from cobs and set aside.

Coarsely mash avocados; do not puree. Fold in corn and remaining ingredients. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Keep refrigerated until ready to serve. Serve with tortilla chips.

Makes 12 servings.

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