Corn, jalapeños and red onion make this a favorite of basketball great John Salley.
John Salley’s Slam Dunk 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%
Ingredients1 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 1 Tbsp. olive oil 2 ripe Fresh California Avocados, peeled and seeded 4 Tbsp. fresh lime juice 2 cloves garlic, crushed 1/4 cup cilantro, chopped
- 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.
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.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados