Guacamole

Topped with grilled corn, pico de gallo, and optional cheese, this guacamole is a the perfect dip, though it certainly should make its way to your tacos, enchiladas, and even be used as a toast or sandwich spread.  Ripe avocados star in the Mexican staple plus lime, onion, tomato, and seasonings. Layer on the toppings or simply make the base recipe, and either way, you’ll find it satisfying and delicious.

Summer being just about here, I wanted to give you a recipe for something bright and fresh to carry you into a new season.  Local corn and tomatoes are arriving at the markets and soon will be overflowing our gardens.  With this guacamole recipe, you’ll be prepared to make good use of them.

Ingredients

1 ear of corn, husk and silk removed
3 tablespoons finely chopped red onion, divided
2 limes
3 tablespoons chopped fresh cilantro, divided
2 tablespoons finely chopped serrano pepper
½ teaspoon kosher salt plus additional
⅔ cup chopped cherry or other tomato, divided
3 avocados
Optional crumbled cotija (or feta cheese as substitute)

Begin by grilling the corn using a grill pan or skillet (or using an outdoor grill).  Brush the corn with a light amount of vegetable oil, cook in a pan indoors over medium-high heat and turn occasionally until has charred in spots on all sides.  Use tongs to turn every few minutes.  The process will take about 10 minutes.  Alternately, corn can be cooked in a pot of boiling water for 5 minutes. 

Once cool enough to handle, cut the kernels from each cob. An easy way to begin is by slicing the bottom of each cob so that it has a flat surface. Stand the corn upright on a cutting board and use a sharp knife to cut from top to bottom, releasing the kernels. Continue turning the cob and cutting from top to bottom as if the cob has four sides.

In the meantime, add the chopped red onion and 2 tablespoons freshly squeezed lime juice to a small bowl with a pinch of salt.  If the onion is not submerged, add a bit more lime juice. Allow to sit for at least 5 minutes or longer while preparing the rest of the guacamole.

Next prepare half the tomatoes for the pico de gallo topping.  Add ⅓ cup of the tomatoes to a small sieve and sprinkle with salt, allowing some of the liquid to drain from them.  Set aside.

Halve the avocados.  Use a knife to cut lengthwise through the center of the avocado until you reach the pit.  Maintain contact with the pit while running the knife around the avocado to release the 2 halves.  Use a spoon to remove the pit then scoop the green flesh from the skin and add to a bowl.

Add ½ teaspoon kosher salt and 2 tablespoons of the red onion with any lime juice that collects in the measuring spoon, and begin to mash the avocados gently using a fork or potato masher. Generally I do not mash the avocados until completely smooth but rather leave a chunkier consistency though this step can be done to your preference.

Stir in the remaining ⅓ cup chopped tomatoes, serrano pepper, 2 tablespoons cilantro, and additional lime juice and salt to taste. Add to serving bowl.

Finish the pico de gallo. Add the chopped tomatoes from sieve to a small bowl with the remaining tablespoon of red onion and lime juice and tablespoon of chopped cilantro. Season with additional lime juice and salt to taste. For a spicier version, finely chopped serrano pepper also can be added.

Top guacamole with grilled corn kernels followed by pico de gallo and crumbled cheese, if using.

Serve with tortilla chips or your favorite dippers, with tacos or enchiladas, or spread on toast or a sandwich. These are only a few of the many ways to enjoy guacamole.

For a refreshing mocktail to accompany this dish, try my pineapple chamomile iced tea sangria.