Guacomole

• Avocado, 2, diced
• 1 ear corn kernels
• 1 large tomato, diced (or more)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced red onion
• 1 teaspoon minced fresh jalapeno pepper
• 1 teaspoon minced fresh garlic
• 2 tablespoon fresh lime juice
• 2 teaspoon cider vinegar
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon cumin

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.