Layered Corn Guacamole

Print Recipe

5 from 1 vote

This individual appetizer is perfect for potlucks and movie nights where your guests are up and about.

Prep Time20

Total Time20

Course: Appetizer, Snack

Cuisine: Mexican, Tex Mex

Servings: people

Author: Gaby Dalkin

Ingredients

For the Guacamole

3 ripe Hass avocados
⅓ cup finely chopped red onion
3 tablespoons freshly chopped chives
½ lemon juiced
½ lime juiced
2 teaspoons finely chopped jalapeño
Kosher salt and freshly cracked black pepper to taste

For the Pico de Gallo

1 ½ pounds ripe tomatoes cut into ¼- to ½-inch dice
½ large white onion finely diced (about ¾ cup)
1 to 2 jalapeño chilies finely diced (seeds and membranes removed for a milder salsa)
½ cup finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice

For the Corn

4 corn on the cob
lime wedges
kosher salt and freshly cracked black pepper

Instructions

For the Guacamole

Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
Add the lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.

For the Pico de Gallo

In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine.
Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.

For the Corn

Slice the kernels off the cobs and set aside.

To assemble

Place equal amounts of the guacamole in the bottom of 10 small mason jars. Next, layer on equal amounts of pico and top with the corn kernels. Add a wedge of lime and season with salt and pepper. Serve with tortilla chips.

Notes

Serve it up with freshly fried tortilla chips and call it a day. They make for the perfect appetizer for any outdoor entertaining moment because you can grab it, walk around, mingle, sip on some champagne and have the best day ever!!

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