John Salley’s Slam Dunk Guacamole

1. Preheat oven to 450 degrees F and line a baking sheet with foil.
2. Toss corn, chiles and onion pieces with oil in a large bowl, and then spread into a single layer on prepared baking sheet.
3. Roast for 15-20 minutes, until vegetables are lightly browned.
4. When cool, peel chiles if desired, and chop chiles and onion finely.
5. Set aside with roasted corn.
6. In a large mixing bowl, coarsely mash avocados with lime juice.
7. Stir in chopped roasted chilies, onion, corn, garlic and cilantro.
8. Serve immediately.

Serving Suggestions:
Serve with multicolor tortilla chips for a festive look.

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.