Yield: 1 Servings
|¾ cup||Mashed ripe avocado; (about 1 medium)|
|½ cup||Chopped fresh jicama or water chestnuts|
|1 \N||Ear white corn; husked|
|2 tablespoons||Minced green onions; white and green parts|
|1 tablespoon||Minced cilantro sprigs|
|½ teaspoon||Finely minced garlic|
|1 tablespoon||Fresh lemon juice; or to taste|
|1 teaspoon||Asian chili sauce; see cook's notes|
|1 tablespoon||Milk; see cook's notes|
Notes: From Orange County Registar Cook's notes: Look for Asian chili sauce, also labeled "chili paste with garlic" or "chili paste" in the Asian aisle of well-stocked supermarkets.
If you want to make the guacamole ahead of time, use milk to keep it from discoloring during hours of storage. (Don't use lactose-free milk, because it's the lactic acid that prevents discoloration.) Any type of milk, from nonfat to regular, will work.
1. In a mixing bowl, combine avocado and jicama or water chestnuts.
Standing the corn on one end, cut off all the kernels. Add the kernels to the avocado along with the remaining ingredients. Mix thoroughly. (If doing this in advance, transfer to a small bowl, press the guacamole to firmly pack it, smooth the surface, and cover the surface with a tablespoon of milk. Press plastic wrap onto the surface of the guacamole and refrigerate up to 12 hours. To use, stir the guacamole and serve.) Yield: 1½ cups
Nutritional information (per half-cup serving): 140 calories, 10½ grams fat, 1.7 grams saturated fat, no cholesterol, 212 milligrams sodium, 68 percent calories from fat
Source: "Quick Cooking With Pacific Flavors" by Hugh Carpenter and Teri Sandison (Stewart, Tabori & Chang, $35) Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 27, 1998