Corn Guacamole Recipe

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A six-person serving of the appetizer Three ripe avocados 2 barbecued cobs of corn on the cob 1/2 red onion, naturally fragrant One-third handful cilantro, or 1/2 cup shredded chopped Three tablespoons of lime juice extracted from two limes 1/2 teaspoon, or to taste, sea salt To flavor, 1/4 teaspoon black pepper 1/2 teaspoon cumin

Ingredients

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Halve the avocados along their length and remove the shells. Scrape the avocado into a medium basin using a spoon. 

INSTRUCTIONS

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Using a potato processor, mash avocados into a chunky consistency.

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Avocado puree is drizzled with three tablespoons of fresh lime juice as the remaining ingredients are prepared.

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Remove the kernels from the cobs and combine them with the diced onion and minced cilantro in a bowl. 

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Add cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for seasoning. Serve after stirring just until combined.

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