Roasted Corn Guacamole Salsa
1 largeroasted ear of corn
1 largehaas avocado (peeled, diced)
2 mediumtomatoes (chopped)
1/4 cred onion (minced fine)
3-4 sprig(s)cilantro, fresh (chiffonade)
1 Tbspsour cream
1 smalljalapeno pepper
·salt and pepper
How to Make Roasted Corn Guacamole Salsa
- Cut kernels from Ear of Roasted Corn and place into a mixing bowl. Add chopped Avocado, Tomatoes, Onion and Cilantro. Fold together gently. Season with salt and pepper, lemon juice, and minced Jalapeno to taste. Add the sour cream to prevent oxidation. Serve immediately.
- Store tightly covered. Use within a day or two.