Ingredients with Measurements:
- 3 ripe avocados
- 1/2 cup roasted corn kernels
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Mixing bowl
- Fork or potato masher
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Spread the corn kernels on a baking sheet and roast for 10-12 minutes or until golden brown. Set aside to cool.
3. Cut the avocados in half and remove the pit. Scoop out the flesh into a mixing bowl.
4. Mash the avocado with a fork or potato masher until it reaches your desired consistency.
5. Add the roasted corn, red onion, cilantro, jalapeño pepper, garlic, lime juice, salt, and black pepper to the bowl. Mix well.
6. Taste and adjust seasoning as needed.
7. Serve immediately or cover and refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of guacamole
- Serves 4-6 people
Nutritional information:
- Calories per serving: 190
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 3g
Substitutions for ingredients:
- Red onion can be substituted with white onion or green onion.
- Cilantro can be substituted with parsley or basil.
- Jalapeño pepper can be substituted with serrano pepper or red pepper flakes.
Variations:
- Add diced tomatoes or mango for a fruity twist.
- Use grilled corn instead of roasted corn for a smoky flavor.
- Add crumbled feta cheese for a tangy kick.
Tips and tricks:
- To prevent the guacamole from turning brown, cover it with plastic wrap and press the wrap onto the surface of the guacamole to remove any air pockets.
- Use ripe avocados for the best flavor and texture.
- If you prefer a chunky guacamole, leave some avocado pieces intact while mashing.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
Storage instructions:
- Cover the guacamole with plastic wrap and refrigerate for up to 2 days.
Reheating instructions:
- Guacamole is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the guacamole in a bowl or on a platter.
- Garnish with additional cilantro leaves or sliced jalapeño peppers.
Garnishes:
- Cilantro leaves
- Sliced jalapeño peppers
- Lime wedges
Pairings:
- Tortilla chips
- Pita chips
- Vegetable sticks
Suggested side dishes:
- Grilled chicken
- Fish tacos
- Quesadillas
Troubleshooting advice:
- If the guacamole is too thick, add a splash of lime juice or olive oil to thin it out.
- If the guacamole is too thin, add more mashed avocado or roasted corn to thicken it up.
Food safety advice:
- Keep the guacamole refrigerated until ready to serve.
- Do not leave the guacamole at room temperature for more than 2 hours.
Food history:
- Guacamole originated in Mexico and has been a popular dip and condiment for centuries.
Flavor profiles:
- Creamy
- Tangy
- Spicy
- Fresh
Serving suggestions:
- Serve as an appetizer or snack.
- Use as a topping for tacos, burritos, or nachos.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican