Roast one ear of fresh corn and 3 cloves of garlic in the oven, on a cookie sheet, for 10-15 minutes or until lightly charred. Let cool and cut kernels off cob.
In a medium bowl, mash the avocados well with a fork. Skin roasted garlic cloves and mash into avocado.
Add the corn, cilantro, lime juice, jalapeno, and salt and stir well to combine. Cover surface of guac with plastic wrap and let sit for 15 minutes for maximum flavor punch. Stir again just prior to serving to maintain freshest color and appearance.
Eat it all, fresh guacamole doesn't last!
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (52%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 438.9mg||15 %|
|Potassium 79.6mg||2 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.1g|
|Protein 0.4g||1 %|
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Calories per serving: 23
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