Popular
Latest From the Show
Summer BBQ Centerpiece: Margarita-Soaked Watermelon in a Waterme…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
See how this recipe was made on Facebook Live!
Ingredients
- 1 cup fresh corn (cut from about 3 to 4 cobs)
- 1/4 cup white onion, finely chopped
- Juice of 1 lime
- 1 teaspoon salt
- 2 avocados
- 1 serrano or jalapeño, finely chopped
- 1 small tomato, chopped
- A handful cilantro, basil or mint (or a combination of the three), chopped
- Honey, for drizzling
- Tortilla chips, for serving
Yield
Serves: 6
Preparation
Place corn in a medium-size bowl and mash the corn with the back of a kitchen spoon so that the juices come out. Add the onion, lime juice and salt, and let sit at room temperature for about 10 minutes or until you’re ready to serve the guacamole.
To serve, halve and pit the avocados, and scoop the flesh into the bowl with the corn. Add the serrano or jalapeño and mash to desired consistency (I like the avocado to stay a bit chunky). Add in the tomato and herbs, and stir to combine.
Turn the guacamole into a serving bowl and drizzle the top with honey. Serve with tortilla chips alongside for dipping.