Weekend culinary highlight — this roasted corn guacamole recipe from the Pioneer Woman.
It was awesome, and a huge pot-luck hit!
- 3 ears Corn, Shucked
- 6 whole Avocados, Diced
- 1 whole Large Tomato, Diced
- 1/3 cup Onion, Finely Diced
- 2 cloves Garlic, Finely Minced
- 2 Tablespoons Diced Fresh Jalapeno
- 1 whole Lime, Juiced
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro Leaves
Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.
Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.
In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.