This is a variation of a theme- Guac with Roasted Corn. Its creation has a story, of course. My intention was to make some tried and true guacamole dip to have, not to mention I had 3 avocados in the fridge. Well, turns out the avocados were just a bit past their prime (understatement) and a trip to the grocery store was out of the question. I salvaged what I could and was left with the ready minced ingredients for guacamole plus about 1/2 the necessary avocado What to do? I rummaged the fridge- nothing, on to the freezer- AH HA! I spotted a forgotten bag of frozen corn. I defrosted some corn, and roasted it in the toaster oven (yes, at this point I was too lazy to preheat and use the oven). Goes to show you, sometimes the tasty treats in the kitchen come from the most unexpected inspirations and turn of events. (And since it’s corn season, some fresh rosted corn would be absolutely DELISH in this recipe.)
Roasted Corn Guacamole
Ingredients:
2 Haas Avocados (NOT Florida Avocado, I find they are too watery and lack flavor)
1 cup Red onion, chunked
1/2 cup Fresh Cilantro leaves
5 Cherry Tomatoes (or 1 Plum Tomato), halved
1 Lime
1/2 Jalapeño Pepper (optional to taste) (deseeded)
1 cup Corn (defrosted if using frozen)
If you prefer not to chop- use your food processor! I have more than once made this recipe in a pinch without one.
- Preheat the oven to 450 degrees (I used the toaster oven). Spray oven tray with olive oil, spread corn on tray and roast for 8-10 minutes or until corn begins to brown. Remove from toaster and allow to cool.
- Carefully rinse the cilantro- you want to be sure to remove any sand or dirt that might add any unwanted crunch to your guacamole. Pinch the leaves off of the stems, about 1/4 cup loosely packed, adding them to the food processor.
- Add the cilantro and pepper to the food processor and let it rip.
- Once the cilantro and pepper are finely minced, add the onion and cherry tomatoes to the food processor until all ingredients are to a size of your liking.
- Cut the lime in half, juicing into bowl of ingredients- reserve 1/2 of a lime.
- Cut the avocados in half, remove the seed, scoop the avocado out of the skin and into the bowl of ingredients. Mash the avocado to taste, I prefer small chunks. Mix all ingredients together, including the cooled roasted corn.
- Once this is complete, transfer guacamole to serving dish, squeeze remaining lime juice onto top of guacamole. Do not mix in the juice, it will help keep the avocado green.
- Cover tightly, allow guacamole to chill for a few hours before serving. Serve with corn chips.
frenchysaltfries 
