Now, to me, guacamole has a couple non-negotiable building blocks--avocados (naturally), onion, lime, and cilantro. But it is really a blank slate and I had some corn and tomatoes just pining to join the party. Oh and garlic. One can never have too much garlic. Scratch that...yes you can. We are using it in moderation here so we won't have dragon breath.
I used a fresh ear of corn but an easy shortcut would be to use frozen corn. I'm going to give my Trader Joe's sales pitch once again--TJs has a fire-roasted corn that is so convenient and would work perfectly here. But I wanted to live on the edge and hold my ear of corn over an open gas flame so that my apartment would smell like popcorn. I'm not going to advocate this step as who knows what kind of liability issues I'd run into. If you had leftover BBQ corn, use that by all means!
Enough chit chat. Let's make some guacamole!
Fresh Corn & Tomato Guacamole
*Prep time: 10 minutes tops!
*Kitchen gear required: Bowl, knife, cutting board, garlic press (optional)
1 large avocado (or 2 smallish if a large one cannot be found)
2 cloves garlic, minced or pressed with a garlic press
1 ear of corn (husked) or 1/2 cup frozen corn kernels, thawed
1/4 chopped red onion
1/4 cup cilantro
Salt & pepper to taste
Ready, set, go!
1. Cut corn kernels of cob (do this in a shallow bowl so the kernels don't dance across your counter and onto the kitchen floor and your toes. Or thaw some frozen corn for ease and sanity. If you use the fresh corn, you don't need to cook it. The raw corn is perfect.
2. Scoop luscious avocado into a bowl
3. Add garlic, corn, lime juice, onion, cilantro, salt & pepper and mix/mash away.
4. Gently fold in tomatoes.
5. Serve with veggies, tortilla chips, scoop generously on tacos or salads. Or, just eat it straight from the bowl.