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So what do YOU do with guacamole?

Posted by reeeeeen on August 13, 2007


I made this guacamole recipe (from EPICURIOUS.COM).  I roasted the corn on the grill, with the silk removed and a few leaves of the husk intact.  I put it on the grill until the corn was done (about 15 mins total, turning often) and some of the corn had browned.  I then followed this recipe using the roasted corn, leaving out the sour cream (it was plenty creamy without it).  I used it with corn tortilla chips and salsa.  Even though I used 2 small avocados and a small ear of corn, effectively halving the recipe, I still had some left over.   But it was awesome!

So what do you do with guacamole besides nachos?  I love this recipe and would like to find other uses for it.  Looking for ideas, anyone?


2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded, diced
2 green onions, chopped
1 canned chipotle chile, finely chopped*
1/4 cup sour cream

Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.

*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

Makes about 2 cups.

Bon Appétit
July 2006
Barbara Pool Fenzl

Epicurious.com © CondéNet, Inc. All rights reserved.


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