So lately, I’ve been all about dips and spreads. They’re yummy, they’re easy, and perfect for summer parties. And what sounds better for summer than fresh, chunky guacamole filled with sweet corn, black beans, peppers, and onions?
This was my first time giving guacamole a try and I was so pleased with the results. Just further proof that you should make this!
Sweet Corn Guacamole
- 2 avocados
- 1/2 can black beans, drained
- 1 earful of corn (approximately 1 cup)
- 1/2 red onion, chopped
- 1 jalapeño pepper, seeded and minced
- 1/2 red bell pepper, seeded and chopped
- 1/2 cup cilantro, chopped
- 1 garlic clove, minced
- juice of 1 lime
- salt, to taste
Directions: In a medium-sized bowl, combine black beans, corn, red onion, jalapeno pepper, red bell pepper, garlic, cilantro, and salt. This corn mixture can be made ahead of time and stored in the fridge up to a week. For the guacamole, slice and cube two avocados. In a large bowl, mash the avocados with a fork or the back of a spoon to desired consistency. Add lime juice and corn mixture and combine. Taste and adjust salt and lime amount as necessary. Serve with your favorite tortilla chips!
I doubled the recipe since I was bringing it to a large family party. I also kept a few of my chopped veggies to sprinkle on top at the end – I wanted to make sure everyone could see what they were getting into before sticking their chip in.
Now, I prefer my guacamole nice and chunky with tons of veggies in it. But depending on your preference, you could choose to put less veggies in and mix the avocado up really well so that your guacamole comes out nice and creamy like so:
This is a small bowl that I made for myself a few days after the party using some leftover chopped veggies. It was good, but like I said, I prefer the chunky style. But however you choose to make it, I hope you enjoy it!