|1||cup||roasted corn kernels*|
|1||medium lemon, sliced thinly (including peel), then cut into small dice|
|4||large cloves garlic, chopped finely|
|2||(or to taste) jalapeno peppers, chopped finely|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Coarsely mash (DO NOT PUREE) California avocados. Fold in remaining ingredients. Serve with blue corn chips, deep-fried flour tortilla chips.
- Guacamole is best made as close to service as possible. Store in an airtight container with a piece of plastic wrap against the surface of the guacamole.
- *To roast corn, soak 2 ears in water for 1 hour. Remove husk and silk. Roast on the rack in a 375F degree oven, turning occasionally, until kernels appear slightly shriveled. Substitute well drained canned corn that has been blotted with a towel, if necessary.