Hello my lovelies! Have you all been having fun playing around with my new layout? I'm not going to lie... I am absolutely thrilled with the new design! I finally feel like a real blogger!
We got a taste of spring here in Cleveland this weekend and boy did it feel nice. The sun was shining and I was able to get out with the dogs a few times for some long walks in the park.
There is this restaurant here in Cleveland called Momcho and it is amazing. Basically, they serve Mexican cuisine with a modern twist and the entire menu is inventive and delicious. One of my favorite things to order is a sampler of their different types of guacamole. I love when a classic dish is shaken up a bit.
And that is what inspired me to make this Roasted Corn and Jicama Guacamole. My love for avocados is unwavering and I could make a meal on just this. Well, I also washed this down with a few margaritas. Sunshine, drinks and guacamole... I am one happy girl!
To keep the guacamole from turning brown, place plastic wrap directly on top of it. It will keep the air out and prevent the dip from turning that nasty brown color. Cool, eh?!?!
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon hot sauce
1/4 cup sour cream
1/2 lime, juiced
1/4 cup jicama, chopped into small cubes
1/4 cup red onion, minced
1/4 cup corn kernels
1/4 cup cilantro, roughly chopped
1 garlic clove, minced
1 teaspoon jalapeno, minced
To roast the corn, place ear, husk and all, in a preheated 350 degree oven for 30 minutes. Remove and let cool for 5 minutes. Shuck the corn, then either throw on the grill, under to broiler or use a kitchen torch to char the kernels. Run a knife down the length of the corn to remove the kernels.
Prep vegetables by chopping and mincing the jicama, red onion, cilantro, garlic and jalapeno.
In a large bowl, add the flesh of the avocados, salt, pepper, hot sauce, sour cream and lime juice. Using a potato masher, mash all of the ingredients until combined but still leaving small chunks of avocado.
Add the jicama, red onion, corn, cilantro, garlic and jalapeno and mix with a spatula until combined. Serve with corn chips and jicama sticks.