Joey Aventura’s Roasted Corn Guacamole - Biscayne Times

Ingredients

• 3 tablespoons fresh lime juice
• 1 serrano pepper, finely chopped – for less spice, use spoon to remove seeds
• 1 serrano chili pepper, sliced into 6-8 strips for garnish – soak in cold water to remove heat, if desired
• 1 garlic clove, finely chopped
• 1 1/2 teaspoons sea salt
• 2 corn on the cob ears, husked
• 1/4 cup diced tomatoes (1/4″ chunks)
• 1/4 cup diced red onion (1/4″ chunks)
• Half bunch cilantro, chopped – save 8-10 leaves for garnish
• 2 tablespoons olive oil
• 5 ripe Haas avocados, halved, pitted and diced
• 6-8 grape tomatoes, halved, for garnish
• 2 teaspoons crumbled Feta cheese for garnish