- 2 ears fresh white corn
- 3 ripe avocados, cubed
- 1 tablespoon chopped red onions
- 2 green onions, sliced thinly
- juice of ½ lime
- 2 tablespoons extra virgin olive oil
- salt and black pepper to taste
Cut the kernels off of the husks and place into a medium bowl. Add the avocado, red and green onions, lime juice and oil. Mash with a fork, leaving some avocado pieces, but achieving a creamy consistency. Add salt and pepper to taste. Cover with plastic wrap that presses on the top of the guacormole, and store covered in the fridge for up to two days.
Serve with fish tacos, grilled fish, chicken or meat, or as a dip for chips.