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Kelsey Nixon’s Roasted Vegetable Lasagna
See how this recipe was made on Facebook Live!
- 1 cup fresh corn (cut from about 3 to 4 cobs)
- 1/4 cup white onion, finely chopped
- Juice of 1 lime
- 1 teaspoon salt
- 2 avocados
- 1 serrano or jalapeño, finely chopped
- 1 small tomato, chopped
- A handful cilantro, basil or mint (or a combination of the three), chopped
- Honey, for drizzling
- Tortilla chips, for serving
Place corn in a medium-size bowl and mash the corn with the back of a kitchen spoon so that the juices come out. Add the onion, lime juice and salt, and let sit at room temperature for about 10 minutes or until you’re ready to serve the guacamole.
To serve, halve and pit the avocados, and scoop the flesh into the bowl with the corn. Add the serrano or jalapeño and mash to desired consistency (I like the avocado to stay a bit chunky). Add in the tomato and herbs, and stir to combine.
Turn the guacamole into a serving bowl and drizzle the top with honey. Serve with tortilla chips alongside for dipping.