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Categories:Viewed: 58 - Published at: 6 years ago
Ingredients
- 1 cup frozen corn kernels, thawed in boiling water for 5 minutes and drained
- 2 jalapeno peppers, stemmed, halved lengthwise and seeded
- 14 medium red onion, chopped
- 1 tablespoon olive oil
- 2 california avocados, ripe peeled and seeded
- 4 tablespoons fresh lime juice
- 14 cup cilantro, chopped
- 12 cup john salley's garlic-chipotle sauce
Method
- Preheat oven to 450 degrees F.
- Line a baking sheet with foil.
- In a large mixing bowl, toss corn, jalapenos 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 jalapenos, 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.
