Servings:
Makes 6 to 8 servings
Ingredients
- 2 cup large or 3 medium avocados
- 1/4 cup minced onion or shallot
- 1/2 teaspoon minced garlic, or to taste
- 1 teaspoon serrano or jalapeño chile, seeded and minced (optional), or cayenne to taste
- 1 teaspoon chili powder, or to taste
- 1 cup corn kernels
- 1 tablespoon freshly squeezed lime juice, or to taste
Preparation
Baking Directions:
Cut the avocados in half and reserve the pits if you will not be serving the guacamole right away.
Peel, then mash the pulp in a bowl with a fork or potato masher, along with the onion, garlic (if you are using it), chile, chili powder, corn, some salt and pepper and lime juice.
Taste and adjust the seasoning as necessary.
Serving Directions:
Garnish and serve or tuck the pits back into the mixture, cover with plastic wrap, and refrigerate for up to 4 hours (this will keep the guacamole from turning brown).
Remove the pits before garnishing and serving.
