This Friday, September 16th, is National Guacamole Day! To celebrate, I’m going to be on Global Morning News sharing 3 of my favorite guacamole recipes for Avocados of Mexico! Avocados are one of my favorite foods. Creamy, slightly sweet and packed full of vitamins and nutrients like Vitamin K, Vitamin C, Potassium, Vitamin B5, Vitamin B6, Folate and Vitamin E!
Avocados are so versatile and there are approximately a million and one ways that you can make guacamole. I love being inspired by different flavors and ingredients and making new guacamole creations. My mom has always kept her guacamole very simple, mixing a bit of sour cream and store bought salsa with mashed avocado. The result is delicious.
My simple, “go to” guacamole recipe is as easy as mixing a few tablespoons of my pico de gallo salsa recipe with a cubed up avocado! I usually have a batch of homemade salsa in my fridge, so it literally takes me seconds to make.
For today’s guacamole recipe I was inspired by the Back To Basics post that Renee did a few weeks ago on how to freeze sweet corn. I was also inspired by color. I’ve been teaching cooking classes for kids for almost a year now, and the first lesson I teach in every class is about eating the rainbow and how important it is to fill your diet with fresh fruits and vegetables from every color of the rainbow.
I also thought it was fun that this guacamole had green, red, yellow and white in it– all colors from the Mexican flag.
If you are having a party make sure to make a double batch of this guacamole. It’s so good, a single batch won’t last long.
Read on for my Festive Sweet Corn Guacamole recipe!
Festive Sweet Corn Guacamole Recipe
This festive guacamole will please the palate and hit all of the flavor profiles. With a bit of heat, a dash of sweet and sour, a sprinkle of salty and a lovely creaminess from the avocado, this recipe is sure to be a hit with everyone who loves a good guacamole. Serve with chips, burritos, fajitas, tacos and tamales or as a topping on chicken or fish!
-Juice from 1 lime
-1 ear cooked and cooled sweet corn, cut off the cob
-1 clove garlic, minced
-½ jalapeno, seeds removed and minced
-12 grape tomatoes, diced
-¼ cup feta
-2 tablespoons chopped fresh cilantro
Cube avocados and put in a bowl. Top with remaining ingredients. Fold until incorporated then serve! Leftovers can be stored in the refrigerator for up to 3 days.