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John Salley's Slam Dunk Guacamole




Source of Recipe


Rachael Ray


List of Ingredients




John Salley's Slam Dunk Guacamole


1 cup frozen corn kernels, thawed in boiling water for 5 minutes and drained
2 jalapeño peppers, stemmed, halved lengthwise and seeded
1/4 medium red onion, chopped
1 tablespoon olive oil
2 ripe California avocados, peeled and seeded
4 tablespoons fresh lime juice
1/4 cup cilantro, chopped
1/2 cup John Salley’s Garlic Chipotle Sauce


Recipe




Preheat oven to 450ºF. Line a baking sheet with foil.

In a large mixing bowl, toss corn, jalapeños and onion with oil then spread evenly out onto the baking sheet. Transfer to the oven and roast for 15-20 minutes, until vegetables are lightly browned.
When cool, peel the jalapeños, if desired, then finely chop them with the onion. Reserve them with the roasted corn.

In a large mixing bowl, coarsely mash avocados with lime juice. Stir in the roasted vegetables, cilantro and Garlic Chipotle Sauce, and serve.


Yields: 4 servings