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Summertime Guacamole

Jun 4, 2017

All barbecues require guacamole. And cheese. Oh, and maybe French onion dip. Actually that’s pretty much what I serve as appetizers for all occasions—solely because I love them all.

Guacamole is a dip that I feel people are more apt to buy ready-made. Why, people?! It’s so simple and much better homemade. Trust me!

This guac combines tomatoes, basil, and corn. It’s a really simple way to change up the standard guac—and the crunch from the corn is “Oh, so good!”

Fridge:
1½ Tbs basil, minced
1 Tbs jalapeño, de-seeded (unless you like it spicy)
1 Tbs sour cream

Counter:
2 ripe avocados, flesh roughly chopped (about 3-4 cups)
1 small ripe tomato, finely minced (about 1/2 cup)
1/2 small yellow onion, finely minced (about 1/3 cup)
1 corn on the cob, cooked and cut off the cob (about 3/4 cup)
Juice of 1 lime (about 1½ Tbs)
1/2 tsp of garlic, minced

Pantry:
1½ tsp salt
Li’l fresh cracked pepper
1/2 tsp hot sauce (optional)

Tools:
Medium mixing bowl
Spoon or fork
Measuring cups/spoons
Cutting board
Chopping knife

Directions:
In the medium bowl, add corn, onions, garlic, tomatoes, basil, sour cream, jalapeño, and hot sauce (if you’re using it). Mix thoroughly. I add my avocado, lime juice, and salt & pepper last because I like my guacamole more on the chunky side than the purée side. Once you add the avocados, lime juice, and seasonings you can use your fork or spoon to mash it up to your desired consistency.

Serve guacamole with salty tortilla chips and a delicious cerveza or cocktail on the side and you’ve got the perfect summertime appetizer! Enjoy! Xo

 

 

 

 

 

 

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Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

She has recently opened a new business Maikana Foods.

Visit Jamieson Van Loan’s website TheFijianChef.com.

Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast
Quick Side: Sautéed Kale & Sweet Potato
Blackberry Mint Mojitos
Best Coconut Cake Ever!
Baja Fish Tacos with Southwestern Chipotle Slaw
Apple, Pomegranate & Kale Quinoa Salad
Chocolate Bourbon Pecan Pie
Lemon Ricotta Flaxseed Pancakes
Strawberry Rhubarb Basil Galette
Raw Vegan Everything-But-the-Kitchen-Sink Energy Balls
Coconut and Chia Seed Granola
Tom Kha Kai aka Coconut Chicken Soup

 

 




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