With the Super Bowl coming up, I thought it would be appropriate to share a potential game day snack. Who doesn’t love chips and guac? This recipe is not the typical guacamole but it is definitely delicious. My cousin’s secret, and now my secret, is to add roasted corn. Trust me it’s good and easy to make!
This recipe makes enough for my five member family however we are all adults, so adjust according to your situation…it’ll get eaten.
5 Ripe Avocados
1½ Cups Corn
2-3 Tbsp Olive Oil
Salt
1 Cup Chopped Red Onion
2-3 Garlic Cloves
1-2 Jalapeños Finely Chopped
1 Chopped Tomato
3 Tbsp Chopped Cilantro
1 Lime
First peel and pit the avocados, and mash them in a medium sized bowl. For the corn: in the summer I would suggest using fresh corn cut off the cob, however since this is winter in Minnesota, frozen corn will suffice. Toss the corn in the olive oil and place on a cooking sheet. Sprinkle salt over the corn and place in the oven on the broil setting for about 5-8 minutes, until some kernels are golden. Add the red onion, jalapeño(s) and garlic cloves to the avocados and mix in thoroughly. I would suggest using one jalapeño at first and if you think it needs more kick, add the other one. I usually use about one and a half. Mix in the roasted corn and the chopped tomato. Next add the cilantro and the juice of half a lime and mix again.
Now try the guacamole. It could be the case that you think it is lacking something- cilantro, lime, garlic. Add more of what you think is missing, I’m not offended, that is why guacamole is so easy and fun to make!
I would recommend eating/serving it with a salty tortilla chip. The combination of the salt on the chip and the fresh home made guacamole is amazing. Enjoy!
This recipe makes enough for my five member family however we are all adults, so adjust according to your situation…it’ll get eaten.
5 Ripe Avocados
1½ Cups Corn
2-3 Tbsp Olive Oil
Salt
1 Cup Chopped Red Onion
2-3 Garlic Cloves
1-2 Jalapeños Finely Chopped
1 Chopped Tomato
3 Tbsp Chopped Cilantro
1 Lime
First peel and pit the avocados, and mash them in a medium sized bowl. For the corn: in the summer I would suggest using fresh corn cut off the cob, however since this is winter in Minnesota, frozen corn will suffice. Toss the corn in the olive oil and place on a cooking sheet. Sprinkle salt over the corn and place in the oven on the broil setting for about 5-8 minutes, until some kernels are golden. Add the red onion, jalapeño(s) and garlic cloves to the avocados and mix in thoroughly. I would suggest using one jalapeño at first and if you think it needs more kick, add the other one. I usually use about one and a half. Mix in the roasted corn and the chopped tomato. Next add the cilantro and the juice of half a lime and mix again.
Now try the guacamole. It could be the case that you think it is lacking something- cilantro, lime, garlic. Add more of what you think is missing, I’m not offended, that is why guacamole is so easy and fun to make!
I would recommend eating/serving it with a salty tortilla chip. The combination of the salt on the chip and the fresh home made guacamole is amazing. Enjoy!
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