Chunky Sweet Corn Guacamole with Pepitas
Add a little something extra to your guacamole. The corn lends a chunky texture, and the pumpkin seeds offer more plant-based nutrition. For a more paleo-friendly option, omit the corn.
Ingredients
- 2 ears sweet corn
- 1 lime, juiced
- 1 jalapeño, seeds and ribs removed, finely minced
- 2 roma tomatoes, diced
- 1 small red onion, chopped
- ¼ cup minced cilantro
- 4 ripe avocados
- ½ cup unsalted raw pumpkin seeds
- ¼ teaspoon salt
- fresh ground pepper
Instructions
- Bring a shallow pot with a few cups of water in it to a boil. Add the 2 ears of shucked sweet corn and cover the pot, letting the corn steam and cook for about 5 minutes. Drain and remove the corn and slice it off the cob into a large bowl.
- Juice the lime into the bowl. Begin mincing the jalapeño, dicing the roma tomatoes, chopping the red onion, and mincing cilantro. Add all ingredients to the bowl and stir well.
- Remove the flesh from the avocado and add it to the bowl. Using a fork, mash the avocado slightly - you want some small chunks to remain.
- Add the pumpkin seeds, salt, and fresh ground pepper to taste. Enjoy with tortilla chips.
Notes
Cover leftovers tightly (with plastic wrap pressed down into the top of the guacamole) and you can save this in the fridge for up to 2 days.