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recipes 2006 07 guacamole with fresh corn and chipotle
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This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.
4.0
(4.12)
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A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini.
4.6
(4.64)
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It doesn't take a rocket scientist to make this simple guacamole. Make sure you're avocados are ripe and your limes are juicy and you're on the way to guacamole heaven.
3.7
(3.66)
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Guacamole is the world's most perfect food. Yep, we said it. Now get yourself another bag of chips—you're going to need it after this recipe.
4.0
(4.1)
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This bright and creamy dip is RSVP’ing yes to your next cookout.
4.0
(3.75)
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This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.
4.7
(4.71)
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A lighter, smoother, more grown-up guacamole.
3.0
(2.9)
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This Colombian version of guacamole is smoother than most Mexican guacamoles, and it's used as a sauce for grilled meats, not just as a dip for tortilla chips.
2.7
(2.7)
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Fresh celery lightens this guacamole and adds some serious crunch.
3.3
(3.3)
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
(4.4)
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Make these recipes quick because that corn won't last for long.
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4.0
(4)
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Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts.
4.6
(4.55)
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You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.
3.6
(3.55)