I am going to be honest, I threw the kitchen sink at this guac! But that is the way I love it and I hope you do too. Corn, jalapeno, red onion, cilantro, lime, garlic and tomato blend together for a stellar combination. If you are the type of person who loves a loaded baked potato, or your burgers with egg, grilled onions and all the fixins, you will love this too.
This guacamole is also the creamiest I’ve ever tasted. The Jolly Hostess twist this week focuses on the addition of Greek Yogurt, which accounts for extra creaminess. It also adds a little bit of healthy and contributes to the name of this guac, since Greek Yogurt is eaten on the islands of the Mediterranean, such as gorgeous Santorini. This is also a well-balanced guac as the sweetness of lime and cilantro is balanced by the spice of jalapeno and cayenne pepper.
2 avocados, peeled, stoned and diced
1/2 cup frozen corn, thawed
1 large jalapeno, seeded
1 tablespoon cilantro
1 lime, juiced
3/4 cup yellow onion, finely diced
2-3 garlic cloves, diced
1 Roma tomato, diced
1/4 cup plain greek yogurt
1 teaspoon cayenne pepper
1/2 teaspoon pepper
1/2 teaspoon salt
Strain corn and set aside. Add yellow onion, jalapenos, garlic and cilantro into medium-sized bowl. I like to use a Vegetable Chopper for the onion and jalapeno (OXO has a great one) to maintain the smoothness of the dish. If you don’t have a Vegetable Chopper, thinly dicing these ingredients will work great. Chop chop!
Mix to let the flavors start to work together.
Dice tomato and add to bowl along with the corn.
Add avocado to small bowl, one at a time and smash. I like to use a Muddler, like one that you’d use to smash fruits for cocktails. Add to medium-sized bowl. Mix.
Add yogurt and spices and mix with fork until creamy.
Serve with tortilla chips. Guacamole is best in the fridge for a day to let the ingredients marinate.