Corn Pomegranate Guacamole
By: Eva Taylor
Published: Saturday, July 24, 2010 - 6:21am

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

1 Halve, pit, and peel avocado, chop into similar sized pieces as the corn and pomegranate seeds. 2 Add lime juice to avoid discolouration. 3 Stir in green onion, garlic, chili, lime rind, and salt, then fold in pomegranate seeds, corn, and cilantro. 4 Season with salt and additional lime juice. 5 May be made up to one day in advance. Cover tightly with plastic wrap, this will stink up your refrigerator. 6 Serve with blue corn nacho chips or flatbreads. 7 Enjoy!

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
The proportions don’t really matter, use what you have on hand – double or triple this works well.