1. Roast corn in 450 degree oven - mix kernels with 1 tablespoon of the oil and spread on baking sheet. Toss kernels often and roast for 7 or 8 minutes.

  2. Let corn cool. Add to corn: avocado, tomato, cilantro, onion, jalapeno, garlic.

  3. Stir in lime juice, vinegar, salt, cumin, 2 tablespoons oil.

  4. Cover and refrigerate for up to 6 hours.

Serve with tortilla chips, or with toasted squares of corn tortillas.

Marianne Mueller
Last modified: July 18, 2005