2 ears of corn
4 ripe avocados, seeded and peeled
3 T. lime juice
3 garlic cloves, finely minced
1/4 C. scallion, finely chopped
1/4 C. roasted bell pepper, diced
2 jalapenos, seeded and deveined, finely chopped
1 t. ground cumin
1 t. salt
Soak the corn in water for 1 hour. Remove husk and silk. Roast on the rack in a preheated 375-degree oven, turning occasionally, until kernels appear slightly shriveled. Let cook slightly, then cut kernels from cobs and set aside.
Coarsely mash avocados; do not puree. Fold in corn and remaining ingredients. 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. Keep refrigerated until ready to serve. Serve with tortilla chips.
Makes 12 servings.
