There were also avocados, a sweet onion, jalapeño peppers, and limes earmarked for tonight’s guacamole. It occurred to me that combining these things might elevate a simple guacamole to something special.
I cooked more corn than I needed for corn salad in order to have an extra cup of cooked kernels for the guacamole. My philosophy regarding fresh corn is to cook it the day it was picked. Always cook more than you need. It’s useful in a myriad of ways.
Recipe for corn salad:
2 ripe avocados
1 large tomato, chopped
1/2 of a sweet onion, diced
1 cup of fresh, cooked corn kernels
1 jalapeño pepper, seeds and membrane removed, finely diced
juice of one fresh lime
kosher salt and freshly ground pepper to taste
1. Peel and mash the avocado, but keep it chunky.
2. Add the tomato, onion, corn, and jalapeño.
3. Squeeze the juice of a lime over the mixture and stir gently. If your lime doesn’t produce much juice, add a second lime.
4. Season with salt and pepper to taste.
5. Serve with taco chips.