Grilled Corn and Black Bean Guacamole
Recipe by Chef Tom Fraker

Grilled Corn and Black Bean Guacamole


1 Serrano Chile, stem removed; minced
4 Avocados, peeled and seeded
1 Lime, juiced
2 cloves Melissa’s Peeled Garlic, minced
1 large Roma Tomato, diced small
1 Melissa’s Perfect Sweet Onion, diced small
2 ears Corn, grilled; kernels removed from the cob
1 (15 oz.) can Black Beans, rinsed; drained
1/4 cup Cilantro, minced
Kosher Salt and Freshly Ground Pepper, to taste

Place the chile and avocados in a large bowl and mash. Stir in the lime juice.

Add the rest of the ingredients and mix well.

Refrigerate for 1/2 hour and serve with chips. Makes about 4-6 servings.