My father’s guacamole

Ingredients

Ingredients

• 2 avocado (ripe hass)
• 1 lime, juiced
• 2 tbsp cilantro, chopped
• 1/4 cups red onion, finely chopped
• 2 tbsp green onion, chopped
• 1 serrano chili, seeded and minced
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1/2 cups corn kernels (cooked)
• 1/4 cups persimmon or khorabi, diced (optional)

Instructions

1. Chop cilantro, red onion, green onion, and serrano chili.
2. Microwave a corn ear for 3.5 minutes, then cut the kernels off and set aside.
3. Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
4. Mash the avocados with a fork until smooth yet slightly chunky.
5. Stir in the lime juice, then add the chopped cilantro, onion, green onion, and serrano chili.
6. Season with salt and pepper, mixing thoroughly to combine.
7. Fold in the cooked corn kernels (and optional diced fruit) gently, preserving the texture.
8. Taste and adjust seasoning if needed; serve immediately with tortilla chips.

Notes

Choose ripe Hass avocados for the richest flavor, and if you need to prep ahead, press plastic wrap directly onto the surface of the guacamole to limit browning.