Farmers’ Market Guacamole

Here’s a twist on guacamole that adds colorful summer vegetables from the market. Call it guacamole loco.

Farmers’ Market Guacamole

1 small ear of fresh corn, husk and silk removed
olive oil
large pinch each cumin seeds and dried oregano
1 peeled, very fresh garlic clove
salt, ¼ tsp. red chili flakes
2 ripe avocados, halved, pits removed
¼  cup finely diced onion (preferably red)
¼ cup each seeded, finely diced tomato and green bell pepper
squeeze of lime juice
1 Tbs. chopped fresh cilantro
warm corn chips

Brush corn with oil and cook on a very hot grill pan (or cast-iron pan.) Rotate cob from time to time—you want grill marks on some of the kernels. Remove pan from heat. Stand corn on end in a bowl. With a sharp knife, slice down and cut away corn kernels in strips. Set corn aside. Add a pinch of cumin to the still warm grill pan and lightly toast seeds; don’t burn them. In another shallow bowl, pound garlic to a paste with 1/8 tsp.salt, cumin, oregano and chili. Add scooped-out avocado flesh, mix and mash roughly. Fold in half the corn kernels, and half the diced onion, tomato, pepper, and cilantro. Season with lime juice and salt to taste. Sprinkle over remaining corn, diced vegetables and cilantro and finish with a few drops of lime and olive oil. Serve with corn chips, warmed and crisped in a low oven. Dip in!

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