John Sally's Guacamole

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 cup frozen corn kernels, thawed in boiling water for 5 minutes and drained
• 2 jalapeno peppers, stemmed, halved lengthwise and seeded
• 1/4 medium red onion, chopped
• 1 tablespoon olive oil
• 2 california avocados, ripe peeled and seeded
• 4 tablespoons fresh lime juice
• 1/4 cup cilantro, chopped
• 1/2 cup john salley's garlic-chipotle sauce

Recipe

• 1 preheat oven to 450ºf.
• 2 line a baking sheet with foil.
• 3 in a large mixing bowl, toss corn, jalapeños and onion with oil then spread evenly out onto the baking sheet.
• 4 transfer to the oven and roast for 15-20 minutes, until vegetables are lightly browned.
• 5 when cool, peel the jalapeños, if desired, then finely chop them with the onion. reserve them with the roasted corn.
• 6 in a large mixing bowl, coarsely mash avocados with lime juice. stir in the roasted vegetables, cilantro and garlic chipotle sauce, and serve.