Guacamole with Charred Corn and Feta

Holy Guacamole, this is super duper delicious.  It's makes me giddy.  This has just taken an ordinary Guac to a whole new level.
I made this one night expecting to share it with 3 gals...there were only 2 of us and we ate the whole thing, happily.  It's creamy, crunchy, slightly salty, bright.  The perfect snack, app, meal if you will.
Using frozen corn is perfectly fine for this but by all means, when fresh corn is in season, use it.  Grill it for a smokier flavour.  I guarantee you'll love this.  It's fancy schmancy Guacamole.

Charred Corn Guacamole with Feta

1/2 cup frozen Corn or 2 ears
3 ripe Avocados
1 Green Onion, finely sliced
1/2 Jalapeno, finely chopped
1 clove garlic, finely chopped
1/2 lime, juiced
1 small tomato, finely chopped
1/4 cup crumbled Feta Cheese
Salt and Pepper to taste

In a dry non-stick pan, toast the corn over medium heat, stirring occasionally making sure not to burn it.  Or, if using fresh corn, grill it, then cut the kernels away.
In a bowl combine all of the ingredients, saving half the feta to sprinkle on top.

Easy Enchilada Sauce

I've been going through an Enchilada phase...mainly because they're delicious but also because my kids gobble them up.  I can sneak in loads of protein and veggies and they could care less.  Top with a little cheese and Bob's your uncle.  True story.
Why make your own you ask?  Well, as tasty as the store bought version may be, although I've never tried it, they are full of sodium and weird ingredients.  Thanks but no thanks.  This sauce comes together in minutes and will last in a jar in your fridge for up to 2 weeks.
It's not just for enchiladas either...you could combine in a Mexican inspired Quinoa casserole, pour over chicken breasts then top with cheese and bake, stir into rice.....get creative.
It's really tasty.  You'll like it.  I swear.  Just make it.

Easy Enchilada Sauce

2 tbsp Olive oil or Vegetable Oil
2 tbsp Flour
3 tbsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Cumin
1/4 tsp Oregano
1/2 tsp salt
1 tbsp Tomato Paste
2 cups low sodium Chicken or Vegetable Broth

In a sauce pan over medium heat, add the oil and then the flour.  Cook stirring for about a minute.  Add all the dried ingredients and the tomato paste and cook for another minute.  Slowly pour in the broth and stir, using a whisk making sure there are no lumps.  Simmer the sauce for about 15 minutes.  Use immediately or refrigerate.