"Fresh from the Garden" Loaded Guacamole
I’ve started growing a garden this year (I guess it’s the thing to do since COVID) and I can’t believe how much I am loving it. There’s something about seeing all the fresh herbs and tiny vegetables that gives me joy. The colours! I’m finding it so inspiring when it comes to cooking. If only I could (easily) grow a few avocados in my yard! Unfortunately Alberta wasn’t really made for avocado growing, so I’ll have to stick with “heartier” plants.
We’re big guacamole fans over here, and after clipping away some cilantro for a batch, I thought I might try to get a little wild with the ingredients: some fresh basil, some baby tomatoes, and a few peaches made their way into the bowl, and I must say, it was quite the happy accident. This hits all those sweet + salty notes, plus it’s just the prettiest, freshest bowl you ever did see, am I right? Try it and let me know what you added from your garden!
Recipe
“Fresh from the Garden” Loaded Guacamole
Ingredients
4 or more ripe avocados, peeled, pitted and mashed
2 cloves of garlic, minced
1/2 cup red onion, diced
Zest and juice of a lime
1/2 tsp cumin
1/2 tsp smoked paprika
A handful of fresh cilantro, chopped
Kosher Salt, to taste
1/4 cup cotija or feta cheese, crumbled
A handful of baby tomatoes, sliced in halves or quarters
1 ear of corn (canned corn can work too!)
1 or 2 fresh peaches, sliced
A handful of fresh basil, chopped
Directions
In a bowl, mashed together avocados, garlic, onion, cumin, paprika, lime juice and zest and cilantro. Add salt to taste (I start at 1/2 tsp and work my way up from there as needed)
Pull back husk from corn and remove silks. Replace the husks and using a grill pan on high heat, or your barbecue grill, grill corn, turning a few times, for about 8 minutes. After 8 minutes, peel back husks and cook corn right on the grill for a few minutes to get a nice char. Remove from heat, brush with butter or oil and season with salt and a sprinkle of paprika. When corn is cool enough, use a sharp knife to slice the kernels off the cob.
Peaches can be grilled too! Carefully place them on your barbecue grill or grill pan and cook for a couple minutes on each side or until there are some nice char marks.
Spread into serving bowl, and top with corn, peaches, tomatoes, cotija or feta, and basil.
Serve immediately with taco chips!
