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Sunday, November 7, 2010

Guacamole with roasted corn (David and Diane)

1 cup fresh or frozen corn
4 Tbs minced red onion
1/2 tsp ground cumin
1 tsp minced fresh chilis, or 1 Tbs canned diced green chili or 1 1/2 tsp chili sauce
2 garlic cloves, pressed or minced
2 tsp vegtable oil
1 avocado , halved, pitted, peeled and cubed
1 tomato, chopped (or crushed tomato from a can)
3 Tbs lime juice (fresh if possible)
2 t cider vinegar
salt and pepper to taste


Pre-heat the broiler. In a bowl, mix together the corn, red onions, cumin, chili, garlic, and oil.

Spread the mixture onto a baking pan and roast about 3 inches from the flame or element for about 10 minutes - stirring often at least three times or more.

When the corn is tender and golden brown, remove the pan from the oven and set aside to cool.

Combine the avocado, tomato, lime juice, and vinegar in a serving bowl. Stir in the roasted corn mixture and add salt and pepper to taste.

Serve immediately or chill and serve later.

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