We love our local farmer’s market and we love buying local. We have many farmer’s markets to choose from, all along a short stretch of road just around a couple of corners, but for various reasons, we’ve settled happily with Brossman’s Farm. One of the biggest reasons they have earned our loyalty? They remember their repeat customers, by name.
During our last stop, I noticed a pile of papers near the cash register and realized it was a recipe from “Mama Brossman.” I scooped up the ingredients from their bins and made it that afternoon. It was de-licious. Now that I’m newly paleo again (albeit half-ass), I’ll make this only on occasion since corn is a grain and a no-no for paleo, but it sure is amazingly tasty!
Roasted Corn Guacamole
Remove the kernels from 3 ears of fresh corn. Place on a cookie sheet lined with parchment paper or foil. Sprinkle with 1 T olive oil (or a little more) and salt and pepper. Stir it all up. 375 ° oven for 12 minutes, although it might need another 5 minutes or more. Remove from oven and let cool. Corn should be golden brown and crispy.
Mix together 1 T finely chopped red onion (I used more), 2 T fresh cilantro (finely chopped), the zest and juice of one lime, 1 jalapeno (stemmed, seeded and minced) and 1 ripe avocado, peeled and chopped. Add the corn and mash everything together with a fork. I like to leave the avocado in sort of recognizable lumps. Chill.
What’s your favorite way to eat avocado?