This dip is addictive! I have made it with frozen, fresh, canned and leftover cooked corn cut off the cob, so I know it works any which way. One of my favorite memories of making and eating this dish is when we went on our annual summer vacation to Cape Cod and I cooked way too much corn on the cob. With 16 people eating I must have thought we needed a whole bushel! No one complained after I made this dip to use the rest of it, though. Enjoy it with tortilla chips or try it as a side dish for black bean soup or enchiladas.
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!
Though I make pancakes all the time for the kiddos, I am really more of a savory breakfast person. When Mike and I were on vacation in Cancun years ago, we went every morning for a big breakfast, and I loved chilaquiles, corn tortillas as a foundation for beans, salsas, cheeses and crema (like our sour cream). Then my friend Lisa invited us over for brunch one time and served us breakfast nachos, which is our American version of chilaquiles, and so delicious and fun. Kids love topping the crunchy tortilla chips with their favorite things, and it just puts you in a festive mood. You can even use leftover chili or black bean soup, and you can top with scrambled eggs or fried eggs. ¡Ole!
About a year ago, we went to dinner at my mom’s and she brought out this impressive tray of chicken enchiladas that we all gobbled up. They weren’t the run-of-the-mill soggy or super-heavy enchiladas, they were chock full of chicken and had a little crunch on the edge of the tortillas with just enough sauce to hold it all together. It was one of those meals that made you instantly think, “I will have to make this so we can have it all the time!” A few days later I called my mom for the recipe and she cracked me up by saying, “Now, remember…it’s EASY enchiladas, so don’t roast the chicken yourself, ok?” I listened! And now we get to have this all the time. Thanks Mom!