In my love of Tex-Mex, I'm becoming quite the little Tex-Mex chef (see last weekend's awesome enchiladas). In fact forget Betty Crocker, you can just call me Senorita Crocker.
On Friday my coworker Emily shared this corn guacamole recipe with me. Emily understands my obsession with avocado and she knew it would be right up my alley. Spot on. It became the basis for my whole lunch today.
(Note: the best lazy thing my bro ever did was forget to take his quesadilla maker with him when he moved out of our shared apartment in 2007. Thank you so much Kev for being forgetful and then for being lazy enough to never claim it again. We're making great use of your quesadilla maker!)
Jane taught me, everything can be made better with a little garlic salt. Once the corn was done, I cut off the kernels and added them to the deliciousness.
Holy cow was it delicious. The corn gives it a hint of sweetness which I found fun and new. The only warning I'll give is it was one of the most time-intensive, messy guacs I've made. (But usually I just whip up salsa, avocado, garlic salt and lime so I suppose it doesn't take much to surpass that everyday-in-a-hurry guac recipe.) Totally worth the extra time and clean up though.
Tex-Mex Tip: If you keep the avocado seed in with your guac it won't turn brown. It will stay that pretty guacamole green color. I don't know why this works but it does.
|So delicious and filling. I had to have Ross and Lexi both help me finish the quesadilla slices|
and there's still guac in the fridge for munching on later tonight.