Happy Tuesday, friends. Because we’re friends, I’m going to confess something. Something so crazy and so astonishing. Ready? I don’t like avocados. Nope. Not on salads, not on bread. Not in the kitchen, not in bed. I do not like them with my ham. I do not like them, Sam I am. But unlike Dr. Seuss with his green eggs and ham, I do have one exception.
I LOVE guacamole. And yes, I’m aware that avocados are a key ingredient. In fact, I make guacamole quite often and it’s my go-to dip I bring to family gatherings. But I don’t love plain jane guac. I gotta have lots of goodies in my guac. That’s why I love this recipe. Creamy avocados blended with roasted corn, tomatillos, cilantro, and salsa for a zesty and delicious guacamole dip you’ll want to dunk your chips in, slather on a sandwich, dollop on a taco, pile on nachos, or nestle into a burrito. Holy cow, I’m getting pretty hungry. Is it dinner time yet? For a yummy dip that will disappear in minutes, guac this way!
- 1 can corn kernels, drained
- Cooking spray
- 3 large avocados, halved, seeded, and peeled
- 5 tomatillos, removed from husks and rinsed
- 2 garlic cloves (2 tsp), minced
- ½ medium onion
- ¼ cup fresh cilantro, chopped
- 1½ tsp salt
- ¼ tsp pepper
- 2 tsp lime juice
- ¼ cup salsa (I used Jack's from Costco)
- 8 drops hot sauce
- Turn oven to broil. Evenly spray foil-lined baking sheet with cooking spray.
- Pour corn kernels onto sheet and spread evenly into one layer. Spray evenly with cooking spray.
- Broil corn for about 5 minutes or until kernels start to turn a light brown, turning once. Remove from oven and set aside to cool.
- Mash avocados in a medium bowl, keeping some chunks if you want.
- Combine tomatillos, garlic, and onion in a blender and blend until well combined and tomatillos are broken down.
- Add tomatillo mixture to avocados and stir in roasted corn, cilantro, salt, pepper, lime juice, salsa, and hot sauce. Add more salsa and hot sauce if you'd like to increase the heat.
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