This is the most crowd pleasing guacamole I've ever come across. It's hearty, and full of bright, fresh flavors.
- 4 medium ripe avocados
- 2 Tbsp scallions, finely sliced
- 2 Tbsp white onion, finely diced
- 2 Tbsp sour cream, more for garnish
- 4 Tbsp fresh lime juice (the juice from approximately 2 limes)
- 1 jalapeño pepper, finely diced
- 1 cob of corn
- 4 Tbsp of cooked black beans
- 1 tomato, seeds removed and diced
- 4 Tbsp cilantro, roughly chopped
- Salt and pepper to taste
The trick to making a spectacular guacamole is using really ripe, creamy avocados; Hass, the black knobbly ones, tend to be the best. Then you need to get the right balance between the amount of seasoning, heat and citrus.
Avocados vary in size, and jalapeños vary in heat, so it's really important to taste your mixture along the way, and adjust accordingly. Use this recipe as a guide - especially when it comes to the addition of salt, jalapeño, and lime juice.
- Boil salted water and cook the corn. Set aside to cool, then carve off the kernels.
- Peel and dice the avocados, discard the seeds. Roughly mash the avocado flesh with a fork in a mixing bowl. You don't want a puree, you want the mixture to be chunky.
- Add the scallions, white onion, and sour cream. Stir gently to combine.
- Now add the lime juice, jalapeño pepper, salt and pepper. Taste the mixture as you add in these ingredients to make sure you get the right balance of salt, heat and acidity. Adjust with more or less of each ingredient as required. Remember, you can always add more, but you can't add less!
- Set aside some of the corn kernels, beans, tomato and cilantro to use as a garnish. Then mix the rest through the mixture.
- Put the guacamole in a serving dish, add an extra dollop of sour cream, and sprinkle with the reserved corn kernels, beans, tomato and cilantro.
- Serve with tortillas, crostini, or crudites. I like black bean tortilla chips the best.
Guacamole is best served immediately so the avocado doesn't brown. However, if you need to make this mixture ahead of time, cover the surface of the guacamole with cling film and keep the mixture in the fridge. When you're ready to serve the dish, give the mixture a stir and add the garnishes.