Simple guacamole is a beautiful thing and well worth celebrating. Buttery, rich avocados with only lime, cilantro, and salt can be sublime. Every once in a while, though, I find it refreshing to step outside the box and mix up the routine with some extra summer veggies. Right now is the perfect time to do that, at least in Texas, where we have corn, tomatoes, and jalapenos running out our ears.
Incidentally, the extra vegetables help spread those pricey avocados just a little farther, without resorting to fillers like sour cream or mayonnaise, making this a great recipe for a get-together that won’t break the bank. We served ours on taco salads tonight, but it’s equally tempting as an accompaniment to grilled chicken or shovelled onto chips.
Avocados provide a great source of healthy fats, potassium, and cancer-fighting nutrients. For more information on their health benefits, including their ability to lower cholesterol levels, go here.
2 large ripe avocados, pits reserved
raw kernels from one large ear of corn
2 tomatoes, seeded and chopped
1 jalapeno, seeded and minced
1/4 medium onion, minced
2 cloves garlic, minced
juice of 2 medium limes
small handful cilantro, chopped (about 1/3 cup, packed)
1/8 teaspoon cumin
1/4 teaspoon high-quality sea salt or to taste
freshly ground black pepper
Mash 1 1/2 avocados in a bowl and add remaining ingredients. Chop the remaining avocado half and stir gently into the mix. Add the pits when storing to prevent browning. Enjoy!