Goat Cheese and Roasted Corn Guacamole

Ingredients

3 ripe Haas avocados

1/3 cup crumbled goat cheese

corn cut from 1 roasted cob*

1/4 cup chopped fresh chives
2 tablespoon fresh lemon juice
3 to 4 tablespoons chopped pickled jalapeno, (I used about 1/3 cup)
coarse sea salt and freshly ground black pepper to taste
tortilla chips for serving

Directions
*To roast the corn place corn over a low flame burner and rotate every 10 seconds to char on all sides.  If you don’t have a gas burner, a outdoor grill is wonderful as is the broil setting of your oven. Cut charred corn from the cob once it’s cool enough to handle.
Cut each avocado in half lengthwise.  Remove the pit from the avocado and discard.  Scoop  the meat out of the skin and place in a medium bowl.  Add the goat cheese, charred corn bits, chives, lemon juice, and jalapeno.  Mash with a fork until mostly smooth, but a few avocado chunks remain.  Season with salt and pepper.  Taste and re-season if necessary.  Serve with tortilla chips.  Guacamole can we stored in an airtight container in the refrigerator for up to one day.  You should having a problem coaxing people to finish it. 

Recipe found at: http://joythebaker.com/2013/04/goat-cheese-and-roasted-corn-guacamole/