This recipe is perfect when avocados are inexpensive and in abundance. While guacamole (guac) is often served on the chunkier side, making it in a food processor gives it a smooth, creamy, whipped texture that makes the perfect base for the toppings I love to load onto this – grilled corn, jalapeños and pepitas (pumpkin seeds).
Serve with a big bag of salted corn chips.
Ingredients 13
Toppings
2 ears corn, husks removed
1 jalapeño, sliced paper-thin
Handful pepitas (pumpkin seeds), toasted
chilli flakes, to garnish
coriander leaves (cilantro leaves), to garnish, optional
Guac
2 ‒ 3 ripe avocados, peeled, stoned
1 lime juice
1 tbsp olive oil
1⁄2 tsp sea salt
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1⁄2 tsp garlic powder
corn chips, to serve
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Method 5
Brush the ear of husked with and place on a hot barbecue or chargrill pan, turning as it starts to colour, until evenly cooked all over. If cooking in a pan, be careful not to overcrowd it as this will cause the corn to steam and will compromise the texture. Allow the cooked corn to cool, then slice the kernels from the cobs.
To make the guac, place the , , , , , , and in a food processor and purée until smooth.
Transfer to a serving dish, scraping out as much of the guac as you possibly can with a silicone spatula.
Smooth the top of the guac with the back of a tablespoon and top with sliced , and . Garnish with additional , as well as chilli flakes and coriander leaves, if desired.
Serve with corn chips.
Jessica Prescott's tips
Take things up a notch and serve with slow-roasted tomatoes.
