Living in California has made me a guacamole addict and they seem to be everywhere now! They are really versatile fruit that can be found in many dishes ranging from breakfast to dessert, because of their rich, creamy flavor and number of health benefits. However, I still like them in one of their most traditional ways, guacamole. Chips and guacamole are a staple in our house, and I have recently found it really fun to experiment with different flavor additions.
Corn is a great ingredient to add to guacamole, because of the pop of sweetness and texture that it adds. Then, of course, you need a little heat! Jalapeño and/or red pepper flakes are two of my favorite ways to add in a little spice. The jalapeño adds an earthy green pepper flavor and a heat that sneaks up on you, while red pepper flakes have a bright red pepper flavor with a heat that hits you right away. I like using both, but play around with the flavors and see what you prefer. Another way to add in a bit of spice is with red onion. It adds an oniony bite while adding flavor as well. Queso fresco, aka “fresh cheese,” creates another creamy component to the guacamole with it’s fresh, milky taste. Adding tomatoes into guacamole creates a nice acidic flavor, along with fresh lime juice that is necessary in any guacamole. Top it all off with fresh herbaceous cilantro to really bring everything together.
Guacamole is always a crowd pleaser, so it’s a great thing to have on your game day table!
Corn and Queso Fresco Guacamole
- 2 ripe avocados
- 2 tablespoons red onion, finely chopped
- 1 jalapeño, seeds removed, then finely chopped
- ½ cup cherry tomatoes, cut into small pieces
- 2 tablespoons fresh lime juice
- ½-1 teaspoon red pepper flakes; optional
- 1 cup fresh corn; frozen can also be used, but not canned
- ⅓-1/2 cup fresh cilantro, chopped
- about ⅓ cup queso fresco; more or less if you like
- salt and pepper to taste
- *Cut the corn off the cob and place in a medium size skillet over medium heat with a little bit of butter or coconut oil
- *Cook until the corn has slightly softened, but still has a good crunch to it
- *Set aside to cool
- *In a bowl combine the avocados, red onion, jalapeño, red pepper flakes, lime juice, and cherry tomatoes
- *Use a fork to break everything up and mix well together, but not over-mixed; it is good to still have texture and bigger pieces of avocado
- *Fold in the cooled cooked corn, fresh cilantro, and queso fresco
- *Salt and pepper to taste
- *I like to top the finished guacamole off with a little more queso fresco, and fresh cilantro to make it look really pretty