GUACAMOLE WITH A SOUTHWESTERN KICK

"While traditional guacamole begins with avocados, lime juice and salt, try this kicked up version with roasted corn, garlic, cumin and roasted red peppers added to the basic ingredients."

4 ripe avocados, seeded and peeled
1 cup roasted corn kernels*
3 tablespoons lime juice
3 garlic cloves, finely minced
1/4 cup green onion, finely chopped
1/4 cup roasted red bell pepper, diced
2 jalapenos, seeded and deveined, finely chopped
1 teaspoon ground cumin or to taste
1 teaspoon salt

Coarsely mash avocados; do not puree. 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. Keep refrigerated until ready to serve.

Serve with yellow and blue corn chips or deep-fried flour tortilla chips.

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

Makes 24 (2-ounce) servings
Source: California Avocado Information Bureau