Fresh corn salsa, tomatoes, and pumpkin seeds are mixed into traditional guacamole for a fun and fresh summer twist —> Meet Chunky Sweet Corn Guacamole with Pepitas!
This month’s Recipe Redux theme is Fresh from the Garden. You guys have heard me gush about my cherry tomatoes, fresh lettuce, herbs, and other veggies, but there is nothing more exciting than seeing something grow from seed to plant – and feed us!
I thought today would be a perfect time to show you guys how much our garden has already grown this summer, having started from scratch. I took these photos ONE MONTH APART, and this is how much it has erupted and is thriving!
From the top: lettuce + herbs (bought as starters), zucchini (from seed), lettuce + kale (from seed), tomato plants (from seed)
How cool is it to see all that explosion of green?! July really is the beginning of delicious backyard produce and farmers’ market time of year: tomatoes, corn, summer squash, green beans, cucumbers, lettuce, and lots of fresh fruits are in season.
I picked up some corn and juicy tomatoes to throw into this garden inspired guacamole recipe, and recently had pumpkin seeds in a restaurant guacamole that I loved.
Combined, you have a visually interesting, chunky sweet corn guacamole recipe for a crowd. In terms of flavor, you have sweet corn, juicy tomato, spicy jalapeño, the bite from the onion + a slight chew from the pumpkin seeds – an awesome experience!
- 2 ears of 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 avocadoes
- ½ cup unsalted raw pumpkin seeds
- ¼ teaspoon salt
- Fresh ground pepper
- 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.
If you’re prepping for a party, you can always make the sweet corn salsa ahead of time and mash the avocados the day of.
It keeps great in the fridge, though, thanks to the lime juice so don’t be afraid of making the whole recipe (4 avocados) and using it over the next few days as long as you press plastic wrap into the top of the guacamole in the fridge.
Summertime calls for patio dinners, and all patio dinners could benefit from a scoop of guac. Pass me the chips and check out the other fresh from the garden inspired recipes below!
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