Corn Pomegranate Guacamole

Photo: Eva Taylor

Ingredients

1 cup ripe avocado (about a ½)

2 finely chopped green onions

2 cloves of garlic, finely minced

1 fresh green chile, finely chopped (remove seeds and veins to make the 1/4 cup fresh lime juice, or to taste

finely zested lime

1/2 cup pomegranate seeds (from 1 pomegranate)

1/2 cup frozen corn which haa been thawed but not cooked

salt to taste

1/2 cup chopped cilantro

Preparation

Halve, pit, and peel avocado, chop into similar sized pieces as the corn and pomegranate seeds.

Add lime juice to avoid discolouration.

Stir in green onion, garlic, chili, lime rind, and salt, then fold in pomegranate seeds, corn, and cilantro.

Season with salt and additional lime juice.

May be made up to one day in advance. Cover tightly with plastic wrap, this will stink up your refrigerator.

Serve with blue corn nacho chips or flatbreads.

Enjoy!

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About

I found this recipe on my iPhone Epicurious ap and loved the flavours and look of it (the pomegranate are like little jewels, and you know how I love jewels!). The original recipe contains Mango instead of Corn but I may be allergic to Mango (puffy lips incident) so I altered the recipe and replaced the Mango with Corn and of course, I altered the recipe to my taste. Corn Pomegranate Guacamole on Foodista Corn Pomegranate Guacamole
The proportions don’t really matter, use what you have on hand – double or triple this works well.