Move over regular guacamole. There’s a new guacamole in town and it is CrAzY!
I heart guacamole. I heart it so much. I can’t even stand it. It’s one of the few foods I think I could eat over and over and not get sick of it. And believe me, that’s saying a lot for me because I tend to get sick of things really quickly. We also love Mexican food in general in this house, so I am mixing up bowls of guacamole pretty frequently.
But this time, I decided to change things up. This is no ordinary bowl of guacamole! This guacamole is chunkier and has more of a kick to it. I think I need to go make another bowl. Like right now…
- 2 ripe California avocados
- 1/4 cup diced red onion
- 3 tsp. jalapeño pepper, minced (remove seeds), add more for more heat
- 2/3 cup cooked corn
- 1/2 cup cherry tomatoes, quartered
- 1 1/2 tbs. of freshly chopped cilantro
- 1 1/2 to 2 limes, juiced
- 1 tsp. garlic powder (or to taste)
- 1/4 tsp. salt (or to taste)
- Slice each avocado in half. Remove the pit. With a knife, score each half of the avocados about 3-4 times lengthwise and then again 3-4 times widthwise. Take a spoon and scoop out the avocado into a bowl, it should come out in cubes.
- Fold in the remaining ingredients into the avocados. If you want a chunkier guacamole, fold in gently to avoid overly mashing the avocados. Stick the guac in the fridge for about 30 minutes and serve!