Roasted Corn And Cumin Guacamole

• 4 Hass Avocados
• 2 Limes, juiced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon red pepper flakes
• 2 Ears of Corn, husked and grilled
• 2 teaspoons olive oil
• 2 tablespoons fresh flat leaf parsley, chopped
• 2 tablespoons red onion, finely chopped
• 1 clove garlic, finely chopped
• 1 small jalapeno, diced fine
• 1 medium tomato, seeded and chopped
• 1 tablespoon sour cream
• salt and pepper to taste

1. Preheat the grill to medium heat.
2. Brush the husked and cleaned ears of corn with olive oil and sprinkle with salt. Place on grill turning every 3 or 4 minutes. Let each side become slightly charred. Remove from the grill and let cool.
3. When corn has cooled cut the kernels off the cob and set aside.
4. Seed and chop the tomato and set aside.
5. Combine the Avocado, lime juice, red pepper flakes, cumin, flat leaf parsley, garlic, jalapeno and red onion. Mash together with a fork or potato masher. Stir in sour cream.
6. Add corn and tomato and mix. Salt and pepper to taste.
7. Serve with Jicama, Sliced Radishes, Sweet Peppers and freshly made Tortilla Chips.

avocados, ground cumin, red pepper, olive oil, flat leaf parsley, red onion, clove garlic, jalapeno, tomato, sour cream, salt

Taken from food52.com/recipes/13660-roasted-corn-and-cumin-guacamole (may not work)