Southwest Guacamole

Ingredients

 * 2 California avocados, about 1 pound
 * ½ Cup roasted corn*
 * ½ lemon, sliced thinly (with peel on), then cut in small dice
 * 2 large cloves garlic, chopped finely
 * 1 medium (or to taste) jalapeno pepper, chopped finely
 * ½ tsp (or to taste) ground cumin
 * ½ tsp salt

Directions
Coarsely mash (DO NOT PUREE) avocados. Fold in remaining ingredients.

Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.


 * To roast corn, soak 1 ear in water for 1 hour. Remove husk and silk. Roast on the rack in a 375F degree oven, turning occasionally, until kernels appear slightly shriveled. Substitute well drained canned corn that has been blotted with a towel, if necessary.