RUSTIC CORN GUACAMOLE

• Preheat skillet over medium heat. Put garlic and jalapeño in skillet and roast until charred on one side, 4 to 5 minutes. Flip over and roast for another 4 to 5 minutes, or until both the garlic skin and jalapeño are completely charred. Place on a cutting board to cool.
• Using the same skillet, add the thawed frozen corn and cook for about 5 minutes, stirring occasionally, until slightly browned.
• Once cooled, peel garlic cloves and finely chop them with the jalapeño, or mash them together.
• In a medium bowl, combine the jalapeño, garlic, lime juice, salt, and mix and mash together. Add the avocado and gently mash to incorporate. Add the corn and tomatoes and gently stir together. Taste for salt and serve.

Prior to making this recipe, I made the decision to use a jalapeño pepper rather than a serrano chile, because I was unable to find a serrano chile at the grocery store I went to. I decided to use frozen corn rather than fresh, because corn is not in season this time of year and the frozen corn was much cheaper. Finally, I decided to use grape tomatoes rather than cherry because they were a better value in terms of cost. In addition to the jalapeño and garlic, I decided to roast the corn as well, because in my experience it enhances the flavour of it.