Festive sweet corn guacamole

– 2 Mexican avocados

– Juice from 1 lime

– 1 ear cooked and cooled sweet corn, cut off the cob

– 1 clove garlic, minced

– ½ jalapeno, seeds removed and minced

– 12 grape tomatoes, diced

– ¼ cup feta

– 2 tablespoons chopped fresh cilantro

Directions:

Cube avocados and put in a bowl. Top with remaining ingredients. Fold until incorporated then serve! Leftovers can be stored in the refrigerator for up to three days.