Source: dLife

In this lavish guacamole, the sweet flavor of roasted corn contrasts with the sharp and savory red onion.

Servings

1 cup frozen sweet corn kernels
3 tbsp fresh chopped red onion , minced
0.5 tsp ground cumin
1 tsp fresh jalapeno chili peppers , minced
2 medium garlic cloves , pressed or minced
2 tsp canola oil
1 medium avocadoes , halved and chopped
1 medium tomatoes , chopped
3 tbsp fresh lime juice
2 tsp cider vinegar
2 tbsp fresh cilantro
1 pinch salt and pepper , to taste

1 Preheat the broiler.
2 In a bowl, mix together the corn, red onion, cumin, chile, garlic, and oil. Spread the vegetable mixture onto a baking pan and roast about 3 inches from the flame or heat source for about 10 minutes, stirring often. When the corn is beginning to brown, remove from the oven and set aside to cool.
3 Combine the avocado, tomato, lime juice, vinegar, and cilantro in a mixing bowl. Stir in the vegetable mixture and add salt and pepper to taste. Serve immediately.

Make sure that very ripe avocadoes are used. To hasten ripening of an avocado, place it in a paper bag at room temperature.