Crunchy Corn Guacamole
Makes: 4 servings
Time: 15 minutes
F M V
A new twist on a traditional guacamole (see the Minimalist Guacamole variation). The corn kernels add texture and flavor.
- 1 lime
- 1 cup corn kernels (preferably just stripped from the cobs, but drained thawed frozen is acceptable)
- ½ teaspoon minced garlic
- ½ cup chopped scallions
- 1 serrano or jalapeño chile, stemmed, seeded, and minced (optional)
- Salt
- 2 tablespoons chopped fresh cilantro
- ¼ cup chopped toasted pumpkin seeds (see page 299)
- 3 ripe avocados (preferably Hass)
- Grate the lime zest, or use a zester to make long strands, and reserve. Cut the lime into wedges. Put the lime zest, corn, and garlic in a food processor; squeeze in the juice of half of the lime wedges and pulse to make a chunky purée.
- Put the corn mixture in a medium bowl along with the scallions, chile if you’re using it, and a large pinch salt and mash until well combined. Add the cilantro and pumpkin seeds and mash a few more times.
- Cut the avocados in half and remove the pits; reserve the pits if you will not be serving the guacamole right away. Scoop the flesh into the bowl and mash, leaving a few chunks of avocado. Squeeze in lime juice to taste from the remaining lime wedges.
- Season with salt and serve. Or tuck the pits on top of the guacamole, cover the surface with plastic wrap (this will help keep the guacamole from turning brown), and refrigerate for up to 4 hours. Remove the pits before serving.
Minimalist Guacamole More traditional: Omit the corn kernels and pumpkin seeds. Add the grated zest and garlic to the scallions in Step 2 and proceed with the recipe.
Guacamole with Tomatoes or Tomatillos For extra flavor, grill, broil, or roast the tomatoes or tomatillos before adding them: Replace the corn and pumpkin seeds with 1 cup chopped tomato or ½ cup chopped husked tomatillos. Add the zest and garlic in Step 2.