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From my Cooks of the Green Door cookbook. This guacamole has lots of crunch and a little bit of an Asian twist.
- Stand corn ear on end and cut off the kernels (or use canned corn). Add raw or canned corn to avocado in a small bowl along with the other ingredients. If preparing in advance sprinkle extra lemon on top and insert the avocado pits to prevent discoloration. Cover and refrigerate up to 6 hours. When ready to serve, remove avocado pits and stir. Serve with tortilla chips or raw vegetables.