John Sally's Guacamole

• 1 cup frozen corn kernels, thawed in boiling water for 5 minutes and drained
• 2 jalapeno peppers, stemmed, halved lengthwise and seeded
• 14 medium red onion, chopped
• 1 tablespoon olive oil
• 2 california avocados, ripe peeled and seeded
• 4 tablespoons fresh lime juice
• 14 cup cilantro, chopped
• 12 cup john salley's garlic-chipotle sauce

1. Preheat oven to 450 degrees F.
2. Line a baking sheet with foil.
3. In a large mixing bowl, toss corn, jalapenos and onion with oil then spread evenly out onto the baking sheet.
4. Transfer to the oven and roast for 15-20 minutes, until vegetables are lightly browned.
5. When cool, peel the jalapenos, if desired, then finely chop them with the onion.
6. Reserve them with the roasted corn.
7. In a large mixing bowl, coarsely mash avocados with lime juice.
8. Stir in the roasted vegetables, cilantro and Garlic Chipotle Sauce, and serve.

corn kernels, peppers, red onion, olive oil, california avocados, lime juice, cilantro, garlic

Taken from www.food.com/recipe/john-sallys-guacamole-333502 (may not work)