ROASTED CORN GUACAMOLE

[Guest guest]

Our church had a Valentines day progressive dinner last night. This

was one of the offerings at the salad house. I was amazed. It was

so good. She said if youwant to you serve it as a apetizer on

squares of thin bread, without the spinach leaves.

Vege

 

Roasted Corn Guacamole

 

2 cups fresh corn kernels

1 Tablespoons olive oil

 

4 ripe avocadoes, diced to ½ inch

2 ripe tomatoes, diced to ¼ inch

4 Tablespoons minced red onion

1/2 cup finely chopped fresh cilantro

2 teaspoons jalapeno

2 teaspoons minced garlic

 

4 Tablespoons lime juice

2 teaspoons cider vinegar

2 teaspoons sea salt

½ teaspoon ground cumin

4 Tablespoon olive oil

 

6 cups fresh baby spinach leaves

 

Toss corn kernels with olive oil and roast for 8 minutes at 400*.

Set aside to cool

Combine next six ingredients in a bowl and sit aside. Mix together

next five ingredients in another bowl. Combine contents of all

bowls, mixing gently. Adjust seasonings to taste.

 

Line the inside and bottom of individual salad bowls with spinach

leaves. Divide above mix between individual salads.

Serves 6-8