Corn-Cumber-Cado
My body’s favorite thing to do is pick a bunch of unripe avocados and then forget about them and have them all go bad at the same time. It’s an expensive hobby but I can’t help it. Now that I’m trying to become more financially stable, I’ve tried to become more selective with my produce purchases. Now I only pick avocados when I need them for a recipe to ensure optimal freshness and so I can stop transferring my savings to my checking account at the cashier. Make sure when you hold an avocado that it has some give. The skin should not be taut and too firm. If you’re able to indent the avocado easily, DON’T purchase it, it has gone bad. You can also look at the stem end, and if it wiggles or comes off its good to go.
So now that you’ve become the local avocado creep at the grocery store, it’s time to use this bad boys in my CORN CUMBER CADO’. It’s a mixture between guacamole and salsa, but I feel like since you’ve put sooo much effort into picking out the perfect avocado, why on earth would you want to mush it up?
Let’s go ahead and prep our veggies.
Take a large chopping knife and cut half a red onion into cubes, put aside in mixing bowl.
I personally love the taste and texture of cucumbers peeled so I peel them for this recipe, and cut them into cubes. It gives it a fresh taste without overpowering the avocado taste. Chop half a bunch of cilantro (I like adding the stems, they have A LOT more flavor than their leaf counterparts), drain a can of corn (you can cook corn on the cob and cut it that way, but I don’t like the texture of corn after it’s been cooked then cooled. Canned corn is perfect so long as you drain it, and it isn’t the sweet one!). Cube your avocados and add everything into a mixing bowl! I like to gently fold everything together with a spatula instead of stirring vigorously just to make sure the avocado retains its shape. Half way through folding the ingredients together, add your lime juice and olive oil. I like doing this before adding the seasoning because it allows itself to coat so the spices can better cling onto the ingredients!
After adding the garlic and onion powder, and salt and pepper to taste and you’re done! I like adding red pepper flakes for color but you don’t need to do this.
You can add this on top of burgers, as a side for baked salmon, or sometimes I like to add kale, or spinach or whatever leafy greens I have and it becomes a really good salad.
Refrigerated:
3 Avocados
½ bunch of cilantro
1/2 red onion
2 cucumbers
Baking and spices:
Salt and freshly ground black pepper
1 tbsp of onion powder
1 tbsp of garlic powder
Oil and vinegars:
1 tbsp of olive oil
Liquids:
Juice of two limes
Equipment:
Large chopping knife
Chopping board
Mixing bowl
Silicone spatula
Directions:
Cut half a red onion into cubes
Peel 2 cucumbers, cut into cubes as well.
Chop half a bunch of cilantro
Drain one can of unsweetened corn
Cut avocados into cubes and put in mixing bowl
Gently add all chopped ingredients and stir
Add olive oil and lime juice
Add garlic powder, onion powder, salt and freshly ground pepper to taste and toss again.
Garnish with cilantro and top with red pepper flakes if desired
