Roasted Corn Guacamole

As you've probably noticed, guacamole is one of my favorite foods. It's absolutely divine and feels so indulgent, yet it's loaded with powerhouse nutrients. Plus you can dress it up in endless ways, making it a never-ending source of tasty inspiration. Win, win, win.

This variation, Roasted Corn Guacamole, is a fun spin on the classic. I like it because it brings rich, charred, grilled flavors to the party. It's delicious and also somewhat unexpected, since guac is typically more dominated by raw, fresh flavors.

The combination here is really divine. Grilled red onion has such a nice sweetness, but brings some big toasty flavors as well. Grilled or roasted corn has a similarly lovely combination of sweetness and char. A pinch of cumin brings complexity, while fresh lime juice brightens it all up. It's exciting enough to stand on its own, but would also be a great addition to your favorite taco or burrito.

I also like that this guac can transcend seasons. It would be perfect in summer when you can get fresh corn! But all the deep, toasty flavors are equally great for winter. This is actually one of my most favorite ways to do guac, which is really saying something because I live for guac.

Also, for you travel fans out there, this happy hour spread was inspired by the time we spent in Mexico City last year. It's a wonderful, vibrant, interesting city and I highly recommend it. The food is amazing and you can walk yourself to death exploring. The shot glasses and stone bowl (called a molcajete) are both from there, as is the tequila, which is from one of the highest-elevation tequila distilleries in the world. So put Mexico City on your list and go have some adventures!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Love guacamole? Me too! Go crazy with flavor in a Guacamole Flight!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

• A few ripe avocados
• Lime juice. Always fresh! I like a lot of lime in my guac, other people prefer less. Start with half a lime for every few avocados, since you can always add more.
• Red onion
• Corn. I used about a cup worth for three avocados.
• Pinch of cumin powder
• Salt! Avocados love salt. I prefer fresh-ground sea salt.
  
• Garnishes of choice. Whatever makes you happy. Cilantro? A lime slice? Queso fresco? I used a few grilled onion slices and roasted, salted pepitas.

Thoughts About Method
(These are all just suggestions, be creative and make it yours)

1. Slice the red onion into rounds about half an inch thick and grill them (either outdoors or indoors will work). Rotate them part-way through to get nice grill marks.
2. Grill or roast the corn. In the summer, fresh cobs on the grill outside is lovely. In the winter, you may need to settle on frozen corn on the grill pan or on a sheet tray in a hot oven. Trader Joe's even sells roasted, frozen corn.
3. Let the grilled stuff cool! You don't want to mix hot things in with your avocado.
4. Set aside anything you want to use as a garnish; maybe a particularly pretty onion slice, some corn kernels, or a wedge of lime.
5. Assemble the guac. Mash the avos to your desired texture, add in your cumin, salt, and lime juice, and give it a gentle mix. Add the grilled items last since you want them to keep their integrity in the guac.
6. Serve with your favorite fresh veggies and salty snacks!