January 29, 2013
I don’t know many people who won’t eat guacamole. Even those that won’t eat avocado alone will usually eat guacamole. It’s perfect for a large group because it usually goes fast, and this is what you want, since avocados have a tendency to brown quickly. This is why it’s perfect for a Superbowl party. This guacamole recipe is fun and different and that’s why we love it! Although, I have to warn you, it’s pretty spicy. Actually, no, it’s extremely spicy, but the habaneros make this guacamole so don’t rule them out completely!
Avocado has to be one of my favorite foods on the planet, and I really hate when people say they “don’t like it” because of it’s throw-up green color. It’s so good for you and such a versatile ingredient. It’s great in salads, on sandwiches and in your favorite appetizers. The possibilities are really endless. Zach and I are always trying to come up with new ways to use avocados. This is especially the case when we are coming up with new guacamole recipes. We knew that we had to make a guacamole for Superbowl Sunday, so we put our thinking caps on and made a great one!
I have made a roasted corn guacamole before, so this recipe combines my roasted corn with yummy, spicy peppers. Habaneros can be scary. I’m not going to lie to you, they are very spicy. You should be careful eating them, touching them and even smelling them. They are perfect in this guacamole though. Zach and I used two small ones (FINELY MINCED), but you can decrease this to only one, or even half of one. Just make sure it is chopped very very fine. I do think it is necessary to use this ingredient though. Even though they are very spicy, they have a certain sweet quality as well, and they have a very distinct taste. They really do make or break this guacamole recipe, and if you skip it, then you just have a plain old, ordinary guacamole. So be brave and try it!
We wanted to go with something fun and exciting for this beer pairing…
Yes beer is fun and exciting.
Well, most beer.
I take that back. Most craft beer.
Anyway, we decided to go with Anderson Valley’s Summer Solstice. This brew comes out of Northern California. It’s light, yet malty. I wanted to go with something different than a pale ale or IPA. I know that I always says that these beers go great with Mexican-style foods, but I’ve been pairing a lot with these lately and wanted to spice it up a bit. Anderson Valley’s Summer Solstice is the perfect substitution. It’s heavier, but not in the way you might think. It’s robust with flavor and really compliments this guacamole. You will not be able to find this brew in many parts of the country, so any malty ale will do. Brooklyn’s Summer Ale is another great one and you can find this just about anywhere during the summer months. I know what you are thinking. Summer beers in Winter? No, you can not get these brews right now; unless by chance your local liquor store has some extra. Many winter warmers tend to be malty, so if you are making this guacamole in the winter months, try pairing it with your favorite winter warmer.
Have a great day everyone!
- 3 ripe avocados, pitted and skins removed
- ¼ cup corn kernels
- 1 heirloom tomato, diced
- ½ red onion, finely diced
- 2 habanero peppers, finely minced
- 1 serrano or anaheim pepper, finely minced
- ¼ cup cilantro, finely chopped
- 2 tablespoons freshly squeezed lime juice
- In a saute pan over medium heat, place the corn kernels. You are going to roast them. Be sure the pan is dry, and be sure to constantly toss the kernels so they brown, but don’t burn. Once they have roasted to your liking, remove from heat and transfer to a plate.
- In a medium-sized bowl, mash the avocados with a fork. Add the tomato, onion, habaneros, serranos, cilantro and corn kernels. Gently stir with a heavy wooden spoon until all of the ingredients are mixed together. Now add the lime juice and gently mix to combine. Add salt to taste.
- Serve immediately with blue corn tortilla chips.
- If you would like to store for a couple of hours before serving, place the guacamole in an airtight container and cover with plastic wrap. Press the plastic wrap down onto the guacamole so it is completely covered and then cover with an airtight lid. It won’t be perfect, but you will still keep most of that green color. Enjoy!