While we were at my parents’ house last weekend for a little staycation, I had a lot of fun making homemade meals using the season’s freshest fruits and vegetables.  Blueberry pancakes for breakfast and BBQ chicken with tomato salad, grilled corn and green beans for dinner.  I love summer!

We had two ears of corn leftover after dinner, and  I didn’t want to waste such lovely produce. So, I put it to work the next day in a simple riff on my homemade guacamole.  It was so good that the kids and I ate only it for lunch!

Grilled Corn and Green Onion Guacamole

2 garlic cloves, minced

1 -2 jalapenos, chopped (if you like it spicy, leave seeds and white pith)

3 ripe avocados

good dash or two of Kosher salt

2 ears corn, grilled (this would work with raw corn on the cob, too!)

3 green onions, sliced

Juice from one lemon

Handful chopped fresh cilantro

In a large bowl, mash garlic, jalapeno and avocados.  Cut corn kernels off cobs.  Stir in corn, green onion, lemon juice and cilantro.

Serve with homemade tortilla chips.