Roasted Corn Guacamole

Welcome back, let's start Round 2. Last week I put up a fairly wicked burger. This week, we're doing something to put on top of it, or dip your chips in, or whatever you want to do with it. It's quick, easy, and pretty damn tasty.

Roasted Corn Guacamole

3 large Haas Avocados
1 small red onion, peeled, cut into 1/2" rings
1 ear fresh corn
oil
salt and pepper
1/2 c. sour cream
1/2 bunch cilantro
1 Roma tomato
Tabasco
2 limes

1. Preheat your oven to about 400. Take a bit of oil and rub the corn and onion rings, then season them with salt and pepper. Place them on any kind of baking pan and cook them for about 15-20 minutes, or until you have some color on the corn and the onions are soft.

2. When the onions and corn are ready, pop them in the fridge for a few minutes. This will cool them down enough for you to handle and cut later. Move to step 3 while you're waiting. CHOP CHOP.

3. Yup, step 3 is chopping the cilantro. For guac, I like to leave the chunks bigger. Just take a knife and push through the leaves a couple of times. You can cut it finer if you like.

4. Now that your vegetables have cooled, take a knife and run it down the side of the corn cob, to take the kernels off. Next, rough chop or dice the onions. You want the pieces to be between 1/2" and 1/4". Dice the tomato in the same fashion.

5. Avocados are next. These are easy. Cut them in half, cutting around the pit, and just twist them apart. ( Seriously, it's important to have nice, ripe avocados for this. If you don't, you might as well go to some crap chain restaurant and eat that pre-made garbage.) Now you're asking "How do I get the pit out?" Easy, take a knife, and hack into it SOFTLY. Just enough to embed the end of the blade, closest to the handle, into the pit. then twist it out. Take a spoon and scoop the avocado halves out. It doesn't matter if you break them up, you're mashing them anyway.

6. Here's the fun part, mashin' time. Take the avocado, place it in a bowl with the sour cream, cilantro, onions and corn. Then mash 'em up as much as you like. I like to leave it a bit chunky. I use the back of a spoon or a fork. You can use a potato masher, jack hammer, or any other implement of destruction you choose.

7. Cut the limes and squeeze them right into the avocado mix, season it with salt and pepper and add as much Tabasco as you like for a little kick. Mix the seasonings in, make sure everything is mixed evenly, and eat.

See? Easy. Feel free. I put this on everything. Chips, burgers, hot dogs, sandwiches, you name it. See ya next week.

The Doctor