Once you make this extra easy guac, you will never consider buying it pre-made ever again, and you will find so many wonderful uses for it beyond a tortilla chip–which is amazing in and of itself, of course. On burgers or chicken sandwiches, as a topper for black bean soup, chicken enchiladas, or fish tacos, or with a couple of eggs in the morning, this will be your new go-to condiment. More healthy fats for you! Get smashing!
|Simplest and Best Guacamole!|| |
- 2 ripe Haas avocados (the black, pebbly-skinned ones--they should give when you press on them. If they don't, wait and make your guac in a day or so when they are ready. Ripe avocados are a must.)
- 2 limes
- Kosher salt
- 1 cup frozen corn, thawed in microwave; or canned corn; or fresh, cut off the cob and toasted in a pan for a few minutes until tender
- 1 jalapeno pepper, ribs and seeds removed (if desired)
- Halve the avocados lengthwise, twist to separate the halves, and remove the pits this way: Place the half of the avocado containing the pit on the counter and use a sharp knife to dig into the pit, keeping your other hand away. Twist and lift the pit out and use your thumb to flick the pit away from the knife. Bobby Flay taught me this--not personally, on TV. You can google "pit an avocado" if you are unsure. I don't bother with the dish towel on the counter or in my hand, I just keep my other hand away so the knife blade is never going toward my hand.
- Scoop out the avocado flesh with a spoon into a medium mixing bowl.
- Mince your jalapeno (if using) and add to the bowl.
- Add your thawed frozen, canned or fresh corn. You will love this sweet and crunchy addition!
- Take a healthy pinch of Kosher salt, I mean at least half a teaspoon, and add.
- Roll the limes on the counter, slice one and squeeze the juice into the bowl.
- Using either a potato masher or a fork, mash up the mixture to your desired consistency. Taste with a chip to see if the lime and salt are right. I generally end up adding more of both.
- A note on onions, tomatoes and cilantro: If these ingredients entice you for your guacamole, go for it. I will just say that in my experience, raw onions and cilantro are very polarizing--love em or hate em. To reduce the bite of the onions, squeeze the lime juice directly on the finely chopped onion and let it sit for a few moments, the acid neutralizes the onion a bit.
- If you happen to have any leftover guac (unlikely, but it happens sometimes), squeeze a little lime juice on top and wrap super-tight in plastic wrap, placing the wrap directly on the guac itself to prevent air from getting to it. Eat within 36 hours or so.