Avocado and Corn Guacamole

Submitted by Melissa Nobbs

Ingredients:

1 cup fresh or thawed corn kernels

3 TBSP. Corn oil

2 large avocados (diced into ½ in. pieces)

1 large tomato (diced into ¼ in pieces)

1/4 cup cilantro (chopped)

2 TBSP. Minced red onion

1 tsp. minced fresh jalapeño pepper

1 tsp. minced garlic

2 TBSP. fresh lime juice

1 tsp. cider vinegar

1-1/2 tsp. coarse kosher salt

1/4 tsp. ground cumin

Directions:

Preheat oven to 450. On a baking sheet toss corn with 1 TBSP. of oil. Roast, tossing often for 7-8 minutes or until golden. Let cool then transfer to med. sized bowl. Gently fold in avocado, tomato, cilantro, onion, jalapeño, and garlic. Stir in lime juice, vinegar, kosher salt, cumin, 2 TBSP. oil. Cover & refrigerate up to 6 hours.