Summer Guacamole
Summer Guacamole
Print Recipe Summer Guacamole
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4


  • 1 pint cherry tomatoes
  • 1 cup red onion, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1 whole corn on the cob , cooked or you can use frozen corn when corn is not in season
  • 1/2 each jalapeño, roughly chopped, no seeds (if spicy use seeds)
  • 1/2 cup cilantro, cleaned, picked, and finely chopped
  • 2 ripe avocados
  • 2 tablespoons lime juice
  • 1 tablespoon fresh thyme, roughly chopped
  • 1 tablespoon fresh rosemary, roughly chopped
  • 2 teaspoon salt


  • Preheat oven to 350 F
  • In a large bowl mix red onion, cherry tomatoes, jalapeno, thyme, rosemary, and EVOO
  • Line a sheet tray with parchment paper
  • Mix vegetables, season, and place on sheet tray
  • Roast for 20-25 minutes.
  • Place roasted vegetables in Molcajete and start mashing for 4 minutes.
  • Add cilantro, lime and salt and mash together for another minute or until it becomes a thick paste.
  • Split the avocado in half, discard the pit, and scoop out the flesh.
  • In a separate bowl add the avocado, mash and keep chunky.
  • Combine the paste and avocado, mix well, taste for seasoning, and enjoy!