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John Sally's Guacamole

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“The NBA star's garlic-chipotle sauce is the key to this spicy guacamole. Looks YUMMY - I am posting here to be tried as soon as I can find this sauce! Aired today (Oct 23, 2008) on the Rachel Ray show -- John Sally Garlic Chipotle Sauce is available online and features peaches and a terrific blend of spices.....”
READY IN:
33mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup frozen corn kernels, thawed in boiling water for 5 minutes and drained
  • 2 jalapeno peppers, stemmed, halved lengthwise and seeded
  • 14 medium red onion, chopped
  • 1 tablespoon olive oil
  • 2 california avocados, ripe peeled and seeded
  • 4 tablespoons fresh lime juice
  • 14 cup cilantro, chopped
  • 12 cup john salley's garlic-chipotle sauce

Directions

  1. Preheat oven to 450ºF.
  2. Line a baking sheet with foil.
  3. In a large mixing bowl, toss corn, jalapeños and onion with oil then spread evenly out onto the baking sheet.
  4. Transfer to the oven and roast for 15-20 minutes, until vegetables are lightly browned.
  5. When cool, peel the jalapeños, if desired, then finely chop them with the onion. Reserve them with the roasted corn.
  6. In a large mixing bowl, coarsely mash avocados with lime juice. Stir in the roasted vegetables, cilantro and Garlic Chipotle Sauce, and serve.

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