1 cup frozen corn kernels, thawed in boiling water for 5 minutes and drained
2 jalapeño peppers, stemmed, halved lengthwise and seeded
1/4 medium red onion, chopped
1 tablespoon olive oil
2 ripe California avocados, peeled and seeded
4 tablespoons fresh lime juice
1/4 cup cilantro, chopped
1/2 cup John Salley’s Garlic Chipotle Sauce
Preparation:
Preheat oven to 450ºF. Line a baking sheet with foil. In a large mixing bowl, toss corn, jalapeños 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 jalapeños, 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.
Watch John as he creates his Slam Dunk Guacamole with Rachael Ray
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