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.
Rebecca
ahhh this looks fantastic! there really is no greater food than some awesome guac.
tr[i]b[e]cca
Sarah Brown
I want. I wish it was corn season here and I could make this! 2 more months!
Lauren {Rustic Honey}
Just in time for Cinco de Mayo! This looks awesome!
anna
you’ve officially converted me to pickled jalepenos, among other things.
joythebaker
right on!
Katie
Babies do love guacamole! At least mine loves her baby version of it(puréed avocado). Seriously my kid would eat 3 whole avocados a day if I’d let her. She’s 7 months old so I reign in her avocado devouring tendencies. When she’s a little older though I’m totally making this for her!
joythebaker
so super rad! this makes me happy!
Bree
This is an amazing combination!
Beth
a short guacamole story:
in hong kong, where i live, we tend to only get rock hard avos. not a great disasater, but inconvenient when one comes home from work with a craving for fresh guac.
in a non descript alleyway near my home, i found an old lady with a non descript fruit store … that always has a case full of perfectly ripe avocadoes. where does she find them?! she is a diamond in the rough.
joythebaker
i love this diamond.
Nusrat Azim
I’m a BIG fan of your food photography, Joy !
Milo
I just love you Joy the Baker.
Anne
When I was a baby, my parents used to toss me pizza crusts as a teether. I wish they has thought of this to dip it in!!!
joythebaker
pizza crust teether!? i love your parents.
Mirtha
o.m.g. I’m having the fambam over for a “no reason, just come over, I’m firing up the grill” deal this weekend, my niece is making margaritas so this guacamole will be PERFECTION! but, I will agree w/ the one comment about using fresh jalapeños and cilantro…
I love your parents!!! when my son (now 8) was tiny, I used a hand-cranked mill to “chop” up whatever food I had cooked and give to him. The one time I tried to give him jarred baby food (sorry! I thought it was convenient, no refrigeration needed and no way to heat it up!) he quickly spit it out. Thank them! because that’s why you’re a foodie. My son loves to create snacks for us, loves asparagus and will doesn’t think chicken nuggets are a meal.
joythebaker
i would love your son to make snacks for me. that sounds supreme!
Jessie
I had a good laugh about this post since, fed up with how my 9 mo old won’t eat traditional baby food, I puréed chicken tikka masala. She loved it!
rebecca tiplady
joy, i’m absolutely avid reader of your blog and just wanted to say a quick congratulations on winning the saveur baking blog of the year award! you totally deserve it
i’ve just posted my first ever blog post on my brand new blog and it would make my week if you could stop by.
thank you so much for your amazing blog and please keep posting forever
joythebaker
thank you so much for the kindness rebecca! popping over to your new blog now! xo.
Mr. & Mrs. P
Beautiful recipe!!! Need to try asap!
cory
great easy recipe for the summertime! and great as a vegetarian topping on some portobello tacos. love this. the only thing i would add is a chopped fresno chili (aka red jalapeno) for some flecks of color. thanks joy!