ALL AMERICAN GUACAMOLE

Ingredients

• 3.0003 cloves garlic
• 1.0001 tsp. olive oil
• 2.0002 ripe, Fresh California Avocados
• 1.5001 ½ tsp. lime juice
• 0.500½ tsp. salt
• 0.125⅛ tsp. pepper
• 0.500½ cup roasted corn**, (thawed if frozen)
• 0.333⅓ cup cherry tomatoes, quartered
• 0.250¼ cup diced sweet Vidalia® onion
• 0.000

  **To roast your own corn**

• 1.0001 corn on the cob
• 2.0002 tsp. olive oil

Instructions

1. Pre-heat oven to 350 degrees F. Place cloves of garlic in a piece of tin foil and drizzle with the olive oil. Wrap up the cloves in the foil and place into the oven. Roast for 30 minutes. Remove from oven, let cool and remove the cloves from the skins. Set aside.
2. In a large bowl, mash together the avocado, roasted garlic, lime juice, salt and pepper until creamy.
3. Add the roasted corn, cherry tomatoes and sweet Vidalia onions; stir to combine. Adjust salt and pepper if desired and serve.

**To roast your own corn**

1. Prepare your grill, gas or charcoal, with direct, high heat, about 550 degrees F.
2. Remove the husks from the corn. Brush with olive oil and place on the hot grill. Cover. Turn the corn occasionally, until the kernels of corn just start to char.
3. Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while cutting the corn from the cob.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.