Everyone loves guacamole; it’s all the rage! Plain is fine, but why settle for ordinary when you can make extraordinary Guacamole with Charred Corn and Tomatoes? Break out the chips, this dip is ready!
I have spent most of my life avoiding guacamole as much as possible. Prior to me preparing dishes on my own, every guacamole I had found was loaded with cilantro. I hate cilantro. I’m one of those people who will argue that cilantro tastes like soap. Now, I’m not sure if you’ve ever had a mouthful of soap, but if you did, you would understand why guacamole was avoided.
A few years ago, I discovered dried cilantro. I took a chance and tried it in a guacamole I was preparing. And, guess what!? It didn’t taste like soap! It was so good, in fact, I made it again for this blog. I called it Guacamole for Cilantro Haters just so that my readers knew where I stood on the issue!
So, there we were. I had found a way to make guacamole that both the cilantro hater and the cilantro lover could agree on. I thought that was it, but there was so much more to guacamole that I had yet to discover.
GUACAMOLE – WHAT A WEIRD NAME FOR AVOCADO SAUCE!
Guacamole has been around for since the sixteenth century. Can you believe that? Apparently, the Aztec’s were the first to prepare guacamole. Oh, that’s why we call it guacamole. It literally translates to avocado sauce.
For many, many years, guacamole was mostly considered a South American condiment and used in North America in Mexican-themed dishes only. That was until the 1990s when avocado consumption skyrocketed. Most people say that it was a result of the United States lifting a ban on avocado imports.
Apparently, we have Columbus to thank for the introduction of guacamole to North America. He is credited to introducing it on his second journey.
Over the past ten years, I’ve seen some very innovative twists on the classic guacamole. I’ve also seen some very disturbing attempts at improving the classic condiment.
About two years ago, we were out for lunch and on a whim ordered a side of nacho chips and guac. The guac had big chunks of pineapple in it. Needless to say, we ate the chips and the bowl of pineapple guacamole was left behind. It was not delicious.
I remember eating guacamole with chopped fried bacon stirred into it. Now, as a bacon lover, I have to say, it was quite good. I’m not sure it would work in every guacamole situation, but in this case, it was spread on a toasted tomato sandwich. It was delicious.
Last year, during one of my many life-long attempts to eat better, I decided to eat lunch at a salad bar. There was guac as a salad topping. But, this was unlike any guacamole I’ve ever seen. It had blueberries, diced strawberries, and lemon zest stirred into it. It was not delicious.
I guess like everything else in this world, there has to be differences and variations. We all have different ideas of what is delicious and what isn’t. So, it’s important to have variations. That is why I think my charred corn and tomato version can compete with the best of them.
If you loved this recipe, here are some others that might interest you as well:
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Guacamole with Charred Corn and Tomatoes
- 5 whole avocados
- 1 large tomato, finely chopped (pulp and seeds discarded)
- 1 cup frozen corn
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried cilantro
- 1/2 teaspoon dried red chili flakes, optional
- Add the corn to a skillet and turn the heat to high. Cook the corn without adding any oil until the corn begins to char. Remove from heat. Transfer to a bowl and set aside.
- Place the avocado into a bowl. Add the lime juice, salt, and ground black pepper. Use a fork or a small potato masher to mash the avocado to the desired consistency. Once done, stir together the ensure the salt, pepper, and lime are evenly distributed.
- Add the corn, tomato, cilantro, and dried red chili flakes. Stir to combine.
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