The combination of grilled corn, avocados, and pumpkin along with the bright and tart orange and lime juice is addictively good, and I never tire of it.

By Chef Colombe

Grilled Corn and Pumpkin Guacamole

Yield: 4 cups

Ingredients:

3 ears organic, non-GMO corn, cleaned and washed

4 avocados

1 cup pumpkin purée, fresh

1 red onion, diced fine

⅓ cup fresh cilantro

2 tablespoons ground flax seeds

2 tablespoons orange juice, freshly squeezed

¼ cup fresh lime juice

2 red bell peppers, diced fine

¼ cup yogurt, goat or sheep milk

Instructions:

1. Heat a grill to medium-high heat. Roast corn on grill for 10–12 minutes, turning once or twice. Remove from heat and let cool. With a knife, slice kernels off cob and place in a large-sized mixing bowl.
2. Remove avocados from skin and mash with a fork until smooth. Add to mixing bowl.
3. Place all other ingredients into mixing bowl and combine until well coated.
4. Spoon into serving bowl and serve with your favorite oven baked chips, as a slather on sprouted grain breads and flat breads, or use as a dressing or dip.

Enjoy!