This chunky guacamole is loaded with texture and flavor, with an unexpected contrast of sweet blueberries and corn, creamy and savory guacamole, and fresh tomatoes. Great paired with tortilla chips (or totopos), banana chips, or plantain chips.
1 large avocado
1/2 lime, juiced
1/4 cup cilantro, finely chopped
1 garlic, minced
1/8 teaspoon cumin
1/8 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne or fresh jalapeno (omit or reduce for less spicy)
1/3 cup corn
1/3 cup blueberries
1/3 cup cherry tomatoes, quartered
Add the garlic and lime juice to a bowl and let it sit for a few minutes.
Meanwhile, heat a nonstick frying pan at high heat and toss the corn with a little bit of olive oil until slightly browned/charred.
Add the remaining ingredients, except for the corn, blueberries, and tomatoes, to the bowl with garlic and lime juice and roughly mash using a fork or knife. I like to use a knife and slice through the guacamole to guarantee chunkiness!
Now add the corn, blueberries, and tomatoes to the guacamole and mix through. Optionally add a few additional blueberries on top before serving!
This guacamole is great with tortilla chips (or original totopos), banana chips, and plantain chips!
You can easily skip the step of pan-frying the corn and add them straight from the can or cob, it just won’t have that roasted flavor.