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. The proportions don’t really matter, use what you have on hand – double or triple this works well. This is an iPhone photo, so it’s a little dark.
Corn Pomegranate Guacamole
- 1 ripe avocado (about a 1/2 cup)
- 2 finely chopped green onions
- 1-2 cloves of garlic, finely minced
- 1/2 – 1 fresh green chile, finely chopped (remove seeds and veins to make the dish less hot!)
- 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 have been thawed but not cooked
- salt to taste
- 1/2 cup chopped cilantro
- 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!
Corn Pomegranate Guacamole
Kitcheninspirations 