Everyone loves it. Everyone craves it. Everyone wants it on everything. And yes, everyone knows its extra. When it comes to something I eat and enjoy so often I don't want it to just be mediocre, it's taken me a long time but I have recently come to perfect my ideal gauc. But, what makes guacamole the "ultimate" guacamole?!
Well... I've learned that it's different for everyone - some like super chunky guac (like me) but others like it totally smooth (yuck, sorry). Some like tons of fresh herbs in and others like to keep it simple. Some like tons of spice but others want to keep it mild. But for me, a few things make this recipe my ultimate and I hope you love it too...
1. Its substantial. This gauc has it all - GARLIC, ONION, JALAPENO, TOMATO and....FRESH CORN. The sweetness from the somewhat uncommon addition of corn is the absolute holy grail for gauc and in my opinion it makes this more than just a dip - it is so well rounded, you can just eat it by the spoonful.
2. The freshness. The addition of lime and cilantro combine to make the perfect fresh take.
3. The creativity. The sneaky addition of smoked paprika. Such a nice touch.
Give this a go and let me know if you take away OR add anything else so that makes this gauc YOUR ultimate.
Serves: 4 • Prep Time: 15 min
- 2 ripe avocados
- 1 ear of fresh raw corn, cut off the cobb (yup, corn!)
- 1/4 large red onion *optional
- the juice from 1 large, juicy lime (sub lemon)
- 1/2 chopped jalapeno pepper, seeds removed
- 1/4 cup chopped roma/cherry/grape tomatoes
- 1/4 cup chopped cilantro
- 1-2 cloves of garlic OR 2 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika OR cayenne
- Sea salt and pepper to taste
Prep all of your ingredients - remove your corn from the cobb, chop the garlic, pepper, onion, collect your spices and juice your lime. Pit and peel the avocados and add to a large bowl.
I like to keep my guac really chunky so I simply use a knife to roughly chop my avo but if you like a finer mash, use the back of a fork til you reach the consistency you like. Then, fold in the rest of your ingredients (holding back on a bit of each for decoration). Taste and re-season if needed.
For presentation, transfer your mix to a smaller bowl and top with paprika, cilantro, red onion, tomato and more fresh corn and enjoy immediately.
Serve this dip up with chips, sweet potato fries, on top of a salad or rice bowl - or literally just eat it alone with a fork.
As with all avocado based dishes, this dip generally doesn't keep super well but if you do want to make your left overs last - cover the gauc with cling wrap, allowing the plastic to touch the surface of the dip - that will reduce the oxidization overall.
LOVE THROUGH FOOD, LIVECLEAN KITCHEN