Easy Corn Guacamole Side Dish

Call this week corny if you will, but I will be sharing 2 corn recipes for you. I always feel like the season for good sweet corn is too short, but sometimes I get bored with just having it on the cob. I started jazzing it up this summer and discovered a few tasty methods that were easy. One method (not shown) is simply mixing the corn with a salad vinaigrette. You know, like the one Joanna gave me. That inspired today’s dish. You sometimes have corn in a salad, so the vinaigrette made sense. Why not mix the corn with other foods it is commonly consumed with, like on a taco? So, I made a guacamole recipe with corn and it was a really nice creamy side. Bonus, it tastes super rich but is healthy because it’s just from the avocado!

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By the way, have you discovered the video that tells you how to cook corn in the microwave while in the husk? It works really well, especially if you let the corn cool for a couple minutes before removing the husk. I’ve been using this method for a while now.

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Directions for Easy Corn Guacamole

  • 2-3 ears of corn, cooked and removed from the cob
  • 1 avocado, peeled and pitted
  • Salt and pepper to taste
  • Juice from 1/2 a lime (about 1 teaspoon)
  • Coconut oil (or use vegetable oil)
  • A few tablespoons chopped green onion (the green parts)

In a cast iron skillet, if you have one, or just in a heavy-bottomed skillet heat a tablespoon of coconut oil. ( You can add more as necessary for keeping the corn from sticking.) Add the corn and allow it to brown and “roast” in the skillet, stirring occasionally. Once the corn is browned nicely, stir in the green onion and cook for another couple minutes until the onion softens.

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Remove from the heat and mash together with the avocado, lime juice, salt, and pepper.

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Feel free to add some heat with chili pepper, red pepper flakes, or other spices you might have. Serve!

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Directions for Easy Corn Guacamole (without pictures)

  • 2-3 ears of corn, cooked and removed from the cob
  • 1 avocado, peeled and pitted
  • Salt and pepper to taste
  • Juice from 1/2 a lime (about 1 teaspoon)
  • Coconut oil (or use vegetable oil)
  • A few tablespoons chopped green onion (the green parts)

In a cast iron skillet, if you have one, or just in a heavy-bottomed skillet heat a tablespoon of coconut oil. ( You can add more as necessary for keeping the corn from sticking.) Add the corn and allow it to brown and “roast” in the skillet, stirring occasionally. Once the corn is browned nicely, stir in the green onion and cook for another couple minutes until the onion softens. Remove from the heat and mash together with the avocado, lime juice, salt, and pepper. Feel free to add some heat with chili pepper, red pepper flakes, or other spices you might have. Serve!

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