Sunday, January 13, 2013

Chunky Asian Guacamole

asian corn guacamole

Corn and water chestnuts make this chunky, Asian - inspired dip a nice change of pace from traditional guacamole. If fresh corn on the cob is not available to you, substitute thawed frozen corn.

Chunky Asian Guacamole

3/4 c mashed, ripe avocado
1/2 c chopped water chestnuts
1 ear corn, husked {I prefer white corn but used yellow here as that was my freshest option at the market}
2 T minced scallions
1 T minced cilantro
1/2 t minced garlic
1 T lemon juice
1 t sambal oelek {chili paste}
1/4 t salt, or more to taste
lime juice to taste, optional

In a bowl, combine avocado and water chestnuts.  Standing the ear of corn on one end, cut off all the kernels. Add the kernels to the avocado mixture along with scallions, cilantro, garlic, lemon juice, sambal oelek, and 1/4 t salt. Mix thoroughly and taste. This recipe is delicious as is, but I like to add a a little lime juice and an extra pinch of salt.

Makes 1 1/2 cups.

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Source:  Chopstix

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