This past weekend was a weekend full of guacamole – what could be better? Friday night we went to a local Mexican restaurant famous for its table-side guacamole – an official “guacamole sommelier” rolls up a cart to your table and makes your guac to order. He asks your preference on cilantro or not, heat or no heat, etc., and voila, fresh delicious guac.
I like my guacamole pretty basic - I mash up some avocados with minced red onion, some diced plum tomato, lemon juice and salt. Sometimes I will throw in a minced garlic clove and a few dashes of Tabasco.
On Saturday night we were treated to a friend’s “famous guacamole” – pictured above. She likes her without heat or cilantro but adds texture with some white corn and sweet grape tomatoes. It was really delicious – I asked her to share her recipe:
Em’s Famous Guacamole
4-6 medium Haas avocados, ripe (tip: to speed up the ripening process of avocados, put them in a paper bag with an apple, banana or tomato. The fruits release a gas which will speed up the process – it will still take 1-3 days)
1/2 tablespoon each lemon juice and lime juice (adjust to taste)
1/4 cup diced red onion
ten grape tomatoes, halved
1/3 cup white corn (if using frozen, thawed)
1 teaspoon kosher salt
salt and cracked pepper to taste
Peel and halve avocados and place in large bowl. Roughly cut with a knife, and add remaining ingredients. Stir with a fork, but do not over-mix – you still want some chunks of avocado. Add salt and pepper to taste – guacamole can need a significant amount of salt to bring out the flavors. Serve immediately, or store in fridge in a bowl with plastic wrap pressed directly on the guacamole – this will help prevent browning.