Avocado-Corn Guacamole

Recipe reprinted from Raw Food Real World, by Sarma Melngailis

6 ripe avocados, pitted
2 cups fresh corn kernels, cut from 2 ears (or use thawed frozen corn or simply omit)
2 large handfuls of cilantro leaves, finely chopped
4 tablespoons lime juice
1 jalapeno pepper, finely minced
2 teaspoons sea salt

In a medium bowl, mash the avocados well with a fork. Add the corn, cilantro, lime juice, jalapeno, and salt and stir well to combine. If not using immediately, cover the surface of the guacamole with plastic wrap and refrigerate. This will only keep well for about a day or so.

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