Rachael's Daytime Talk Show
John Salley's Slam Dunk Guacamole -- 10/17/08

John Salley's Slam Dunk Guacamole

Ingredients

  • 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

Yields: 4 servings

Preparation

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

Step

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.

Step

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