Corn, jalapeños and red onion make this a favorite of basketball great John Salley.
John Salley’s Slam Dunk Guacamole
Nutritional Highlights (per serving)
|1||cup||frozen corn kernels, thawed in boiling water for 5 minutes, drained|
|2||jalapeño chiles, stemmed, halved lengthwise, seeded|
|1/4||medium red onion, cut into pieces|
|2||ripe Fresh California Avocados, peeled and seeded|
|4||Tbsp.||fresh lime juice|
|2||cloves garlic, crushed|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Preheat oven to 450 degrees F and line a baking sheet with foil.
- Toss corn, chiles and onion pieces with oil in a large bowl, and then spread into a single layer on prepared baking sheet.
- Roast for 15-20 minutes, until vegetables are lightly browned.
- When cool, peel chiles if desired, and chop chiles and onion finely.
- Set aside with roasted corn.
- In a large mixing bowl, coarsely mash avocados with lime juice.
- Stir in chopped roasted chilies, onion, corn, garlic and cilantro.
- Serve immediately.
Serve with multicolor tortilla chips for a festive look.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
Vitamin A 908 (IU); Vitamin C 16 mg; Calcium 20 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 81 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 2%; Iron 4%