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ROASTED CORN GUACAMOLE (pareve)

2 to 3 avocados, about 1 pound
1/2 to 1 cup roasted corn*
1/2 lemon, sliced thinly (with peel on), then cut in small dice
2 to 3 teaspoons garlic, minced
1 medium jalapeno pepper, chopped finely 2 tablespoons slice green onions
1/2 teaspoon (or to taste) ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

In a large bowl coarsely mash but do not puree the avocados… Add all the remaining ingredients and mix together gently.

*To roast corn, soak 1 ear in water for 1 hour. Remove husk and silk. Roast on the rack in a 375 oven, turning occasionally, until kernels appear slightly shriveled. You can substitute well drained canned corn that has been blotted with a towel, if necessary.