Q: what do you get when you cross an avocado and a lime?
But there’s more to the story.
The secret ingredient for southwest guacamole is corn. Contrary to my previous post about fresh corn, I prefer frozen corn kernels for guacamole. Just fill the bottom of a heated, dry saute pan with frozen corn and toast over medium high heat. Not much stirring needed. Add a chopped jalapeno pepper and salt and pepper when they begin to turn brown.
I would have added some diced onion too if I had one on hand. Believe it or not, this vegetarian kitchen operates with very few onions. Go figure 🙂
Anyway, while the corn and peppers cool, mash two avocados with a fork and add the juice from 1-2 limes, plus a little more salt and pepper and maybe a dash of cumin powder.
Dice a ripe tomato and you’ve got a bowlful of love.
Mmm hmm. Trust me, this will become your favorite guacamole.
Thanks for dropping in!