May 2 2020
It's almost Cinco de Mayo and what better way to commemorate this Mexican annual holiday than with a different take on guacamole.
While it might seem odd to infuse Asian flavors into this traditional dish, it results in one of the most delicious guacs I've ever tasted!
By adding the crunch of water chestnuts and sweet white corn, and combining that with scallions and Chinese chili sauce...well, it's a unique way to make delicious guacamole.
This is my go-to guacamole recipe for parties and gatherings, and it never fails to impress! Try to get the sweetest corn available to really make this appetizer pop!
(Recipe from Chopstix)
Makes 1 1/2 cups
Active Time: 10 minutes
3/4 cups mashed ripe avocado (2-3 depending on size)
1/2 cup chopped water chestnuts
1 ear white corn, husked
2 tbsp minced green onions
1 tbsp minced cilantro
1/2 tsp finely minced garlic
1 tbsp lemon juice
1 tsp Chinese chili sauce
1/4 tsp Kosher salt
Pomegranate seeds, optional, for garnish
In a mixing bowl, combine the avocado and water chestnuts. Standing the corn on one end, cut off all the kernels. Add the raw kernels to the avocado along with the remaining ingredients. Mix thoroughly. If doing this in advance, sprinkle the top with a little extra lemon juice. Cover with plastic wrap and refrigerate.
Top with pomegranate seeds, if desired, prior to serving.
It is best eaten the day it is made.
DID YOU MAKE THIS RECIPE?
If so, take a quick photo of it & tag @thefancypantskitchen on Instagram.
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