Sweet Corn Guacamole
Refresh. Refresh. Refresh.
My guy and I have gone crazy with checking our phones for real estate updates. We receive an alert whenever a new home with our criteria has appeared on the market. No matter what we’re doing, mid-bite at dinner, wherever, it’s become perfectly acceptable to shove one’s phone in the other’s face with an “mmmph!” and a potential new house to look at.
And, take the last 10 minutes, for instance. I’m holed up in our office, and I’m supposed to be working on this blog story. He’s downstairs cooking breakfast. Instead, we just crossed emails. I sent him a photo of a patio area on Pinterest that would TOTALLY WORK in that tiny backyard at the otherwise perfect house. Meanwhile, an email arrived from him with links to three houses that we really should just go take a look at.
Obsessed. And I’m even beginning to talk about buying and selling houses ad nauseum here. How annoying am I?
Will a wonderful little chunky guacamole help me be a tiny bit less annoying? Please say yes.
It’s fast, it’s easy, and it’s perfect for when you’re obsessing over a new place in which to make food instead of obsessing over food itself like a food blogger should be doing.
I have to say, for years, I’ve been a purist when it came to guacamole. All it needs is a squeeze of lemon, a good hit of fresh garlic, and some coarse salt, dangit! And that really does make a fine guacamole. A perfect guacamole, really. But, recently, I made the life-altering decision to branch out. That’s right, friends. I’m officially messing with my ‘mole.
This guacamole came about at the same time I got around to trying the Mexican Chipotle flavor of Field Roast. I kind of love the Field Roast people even more now because they are not messing around with their Mexican Chipotle sausages – those buggers pack some heat! And I needed something super cool to serve with it, or my mouth wasn’t going to survive to see whatever new house we end up in.
So I poked around my garden and rustled around in my fridge and soon Sweet Corn Guacamole came to be. It cooled the chipotle sausage fire, AND it’s also dang good piled up on chips.
I like the avocado nice and chunky so it stands up a bit to the little bursts of sweet corn. Lime juice, garden-fresh cilantro, and the all-important garlic and, of course, kosher salt round out the simple list of ingredients.
Simple, easy, nothing too complex. I’m too busy obsessing over real estate alerts to do much of anything else. (Okay, not really. But also, sort of.)
Sweet Corn Guacamole
Cool, chunky avocado meets sweet corn in this simple, sassy guacamole.
- 2 medium cobs of corn (about 1 cup corn kernels)
- 2 medium ripe avocados
- 2 tablespoons lime juice (about 1 or 2 medium limes, depending on juiciness)
- 1 teaspoon finely minced garlic (about 1 small clove)
- Handful fresh cilantro (about 1/2 cup loosely packed leaves), finely chopped
- 1/2 teaspoon kosher salt plus more to taste
- Place a large pot of water on the stove over high heat and bring to a boil. Peel the husks off the corn and wash. Add corn and boil for three minutes. Remove from water and cool.
- With a sharp knife, carefully cut the kernels from the cob.
- Place corn in a medium bowl and add the rest of the ingredients. Stir with a fork until slightly creamy but pieces of avocado are still in tact.
- Taste and add additional salt if desired. Serve with chips, fresh veggies, or ridiculously (yet awesomely) spicy vegan chipotle sausage.
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