Amanda B.’s Roasted Corn Guacamole

INGREDIENTS:

• 1 cup fresh or thawed corn kernels
• 1 Tbsp. avocado oil
• 2 large avocados, cut into 2’’ dice
• 1 large tomato, cut into ¼ ‘’ dice
• ¼ cup chopped fresh cilantro
• 2 Tbsp. minced red onion
• 1 tsp. minced jalapeño (optional)
• 1 Tbsp. minced garlic
• 2 Tbsp. Fresh lime juice
• 1 tsp. cider vinegar
• 1 ½ tsp. course Kosher salt
• ¼ tsp. cumin

DIRECTIONS:

1. Preheat Oven to 450˚F.
2. On a baking sheet, toss the corn with the avocado oil.
3. Roast corn, tossing often for 7-8 minutes, or until golden.
4. Let cool, then transfer to a medium bowl.
5. Fold in the avocado, tomato, cilantro, onion, jalapeño, and garlic.
6. Stir in the lime juice, vinegar, salt, and cumin.
7. Cover and refrigerate for up to 6 hours.