Sunday, August 26, 2012

Summer Guacamole with Corn

I love avocados and only regret that I don't have a big tree growing in my backyard like I used to in Southern California. While visiting my sister a few days ago, I ran across a roadside stand that was selling avocados for next to nothing, so of course I bought a lot! To me, avocados are one of nature's miracle foods. The oil in avocados is really good for your nervous system as it supports the health of the myelin sheath and avocados reduces cholesterol and help you digest the nutrients of other foods too! One of my favorite things is BLAT sandwiches as bacon and avocado are amazing together and I also like avocados on toast for breakfast with lots of salt and pepper.  But I have to admit that Guacamole is something that I just have to eat on a regular basis.  When my kids were young, they refused to try it as the green color put them off, but I volunteered at their school as one of the "Food Moms"and we taught the kids how to make Guacamole but we called it "Rainforest Chip Dip" instead. We had the kids make it with us and they all devoured it and begged for more.  From that point on, my sons were converted and we still call Guacamole by that name.  This version makes use of some leftover grilled corn that makes the dip slightly more substantial and the pop of the sweet corn kernels contrasts with the creaminess of the avocados really well.  What's different about this dip is the addition of little bit of mayonnaise that makes it even creamier.  We've tried it without, but we really like it better when it is included. Serve this dip with lots of good quality tortilla chips. If I have time, I fry them myself as nothing beats homemade tortilla chips.  But if I don't want to go to that trouble, I look for slightly thick ones (I got a good bag from Whole Foods) and then heat them in the oven for 3 - 5 minutes so that they crisp up and become perfect for dipping.  It's so good and so good for you that it's almost a meal!

Summer Guacamole

4 Avocados
1 Serrano Chili, stem removed, deseeded and minced finely
4 medium Tomatoes, chopped
1/2 White Onion, minced fine
1/2 cup cooked corn (cut off the cob)
Juice of 1 small Lime (can also use lemon) - about 2 Tablespoons - or more to taste
1/2 Teaspoon New Mexico Chili Powder
1 Tablespoon Best Foods (Hellman's Mayonnaise)
1 teaspoon salt
Handful of washed Cilantro leaves

Slice avocados in half, remove seeds, scoop out the flesh and put into a bowl and mash.  Squeeze lime or lemon juice over to keep from browning.  Add in the rest of the ingredients and mix to blend.  Taste and adjust seasoning if necessary.  Serve with tortilla chips.

Five Element Analysis

Avocados belong to the Water and Wood Elements and the lime juice adds even more Wood so that element is covered.  The Serrano Chili, Tomatoes and Chili Powder contribute the Fire Element.  The corn and the tortilla chips contribute the Earth Element and the Onions, Mayonnaise and Cilantro add the Metal Element.  The Water Element only has the salt to represent it so it needs a little enhancement to actually make this a balanced snack!

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