I didn’t have the kind of parents that made me pure, homemade, organic, sugar-free, vegan baby food. Not quite.
I had the kind of parents that would throw whatever they were having for dinner into a blender (no joke) and call it dinner for their crazy screaming baby girl Joy. I distinctly remember having Spaghetti and Meatballs in the blender… and I’m pretty sure there was some weird sort of Tofu Potato Bake blended to (probably pretty gross) perfection. Fish sticks? Blend ’em. Taco Salad? Too far.
Why am I talking about baby blender food? Well… if I had voice enough to make meal requests, I would surely have asked for a chip and guacamole blender baby meal. Guacamole is a perfect food. Even babies know this to be true.
This guacamole is simple but earnest in its decadence. All it requires is a bit of the good ol’ smash-bang treatment.
This version of guacamole-land has avocados living in the same house with roasted corn, pickled jalapeno, goat cheese, chives, and lots of lemon.
Goat cheese in guacamole!? Yah. Believe the hype.
Bowl. Spoon. Chopped spice and onions.
Let’s just ready our chips, shall we?
Adding crumbled goat cheese to guacamole means it is irresistibly creamy. Beyond! Goat cheese also adds a bit of tang to the rich and creamy avocados. Corn is charred over a flame and adds those alluring bites of burnt but sweet corn. I like to be generous with the lemon juice and waaay heavy-handed with the pickled jalapeno. I want my guacamole so spicy it hurts so good. Yes, I just typed that… just let it happen.
The inspiration for this recipe comes from my a cookbook in my glorious stack of Spring reading. It’s from Gaby Dalkin’s Absolutely Avocado. This book screams summer… which screams margaritas… which screams YES please now thank you. So, there’s that.
Goat Cheese and Roasted Corn Guacamole
adapted from Absolutely Avocados
serves 2 people who love guacamole, 4 people who don’t totally love guacamole
3 ripe Haas avocados
1/3 cup crumbled goat cheese
corn cut from 1 roasted cob*
1/4 cup chopped fresh chives
2 tablespoon fresh lemon juice
3 to 4 tablespoons chopped pickled jalapeno, (I used about 1/3 cup)
coarse sea salt and freshly ground black pepper to taste
tortilla chips for serving
*To roast the corn place corn over a low flame burner and rotate every 10 seconds to char on all sides. If you don’t have a gas burner, a outdoor grill is wonderful as is the broil setting of your oven. Cut charred corn from the cob once it’s cool enough to handle.
Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Scoop the meat out of the skin and place in a medium bowl. Add the goat cheese, charred corn bits, chives, lemon juice, and jalapeno. Mash with a fork until mostly smooth, but a few avocado chunks remain. Season with salt and pepper. Taste and re-season if necessary. Serve with tortilla chips. Guacamole can we stored in an airtight container in the refrigerator for up to one day. You should having a problem coaxing people to finish it.