This variation on traditional guacamole is a nice summer alternative. The crisp, grilled corn adds a nice burst of flavor in every bite!
Also, the sweet cherry tomatoes, abundant in the summertime, scream Mexican guacamole. This is a variation of my Winter Guacamole, in which the red color comes from pomegranates. Isn’t it fun to make variations of the same dish with the bounty of each season?
- 3 large ripe avocados
- 1 cup fresh corn kernels, grilled (from one ear)
- 1 Tablespoon olive oil
- 5-6 cherry tomatoes, quartered
- ½ cup chopped green onions
- ½ cup chopped cilantro
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- Juice of 1 lime
- Shuck and clean the ear of corn and paint with olive oil. Grill over medium high heat, turning frequently so keep from burning. Slice kernels off the corn and set aside.
- In a medium bowl, mash 2 of the avocados. Peel and dice the third avocado and add to mashed avocados to give the guacamole some texture. Add corn, tomatoes and remaining ingredients.
- Serve immediately with tortilla chips or Frito Scoops.