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Playing John Salley's Slam Dunk Guacamole


  • 1 cup frozen corn kernels, thawed in boiling water for 5 minutes and drained
  • 2 jalapeo 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 Salleys Garlic Chipotle Sauce


Serves: 4 servings


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

In a large mixing bowl, toss corn, jalapeos 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 jalapeos, 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.