tailgate food: guacamole dip with fresh corn
It’s almost September, and around here that means one thing. Football season! College football, to be exact. I live in the heart of Gator Country, and Florida Gator football is an integral part of the culture here. Football game Saturdays bring football fans from all around the state of Florida (and many from outside the state), and besides the football game itself, there is one thing that’s on everyone’s mind. Tailgating.
Tailgating is serious business. And tailgate food? Also serious business. I’m not even going to discuss the beverages. Ahem.
Chips and dip always seem to make their way onto every folding table or cooler top or truck tailgate during football Saturdays. One of my favorite dips of all time is guacamole, and this recipe, friends, is a guacamole dip that you will want to make. Oh, yes. You will.
Let’s talk terminology for a minute. For me, traditional guacamole has good avocados at it’s base – and some salt and perhaps some lime, tomato, or onion – but really not much more than that. Since this recipe has some extra ingredients, namely the nonfat Greek yogurt, I’m calling it a guacamole dip.
The original recipe called for sour cream, but I like to replace sour cream whenever possible with nonfat Greek yogurt. I don’t see any difference in taste, and I love the fact that it’s healthier. Along with the Greek yogurt, this recipe has tomato, garlic, and fresh corn kernels. The raw corn kernels give a little burst of sweetness in your mouth with each bite.
The recipe was supposed to have a bit of chipotle pepper added in as well, but, if I’m going to be perfectly honest with you — and I clearly am — I couldn’t find the can of chipotle in adobo sauce. Turns out the can of chipotle was in the laundry room where we keep the cats’ food, mixed in the stack of canned cat food.
These things sometimes happen.
Anyhoo. Let’s move on.
Even though the guacamole dip was chipotle-less, it was simply amazing. Truly. Perfect. Next time I make this I won’t even try the chipotle. Let the cats have it. I’m good with this guacamole dip just the way it is.
So, dear readers, go make this guacamole dip. Your friends will thank you. Your family will give you extra hugs. Your hips will be so happy that you used nonfat Greek yogurt instead of full-fat sour cream. Bring this to your next tailgate party, and you will be the Champion of the Tailgate.
Yield: About 2 cups.
Guacamole Dip with Fresh Corn
Ingredients:
2 large ripe avocados, halved, pitted, and peeled
1 tablespoon fresh lime juice
1 ear fresh corn
1 plum tomato, seeded and diced
2 green onions, chopped
1 clove garlic, minced
1/4 cup nonfat plain Greek yogurt
kosher salt
Directions:
Mash avocados with lime juice in a medium bowl. Using a sharp knife, remove the corn kernels from the cob and add to avocado mixture. Stir in tomato, green onions, and minced garlic. Add the Greek yogurt and stir well to blend. Season to taste with kosher salt (I used about 1/2 teaspoon).
Note: This can be made up to 4 hours ahead, but you should place plastic wrap directly on the surface of the guacamole to prevent discoloration. Refrigerate until ready to serve.
Adapted from this recipe from Bon Appétit, July 2006.
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We love anything Avocado and I make guacamole all the time! This is a great twist on a classic. Love it :o)
Love homemade guacamole! I’m so tired of having people serve that pureed stuff you buy at the store. Makes me gag a little. This, however, is perfection… and the perfect recipe to make before the summer ends.
I’m dying for it to be football season already too! This would be an awesome dip to serve at a party 🙂 I love the addition of corn.
That dip looks great! I can just imagine accidentally grabbing the chipotles when I am half awake and feeding the cats… 🙂
I simply adore avocados, and have experimented with many different add-ins to guacamole… but I’ve never tried fresh corn. Brilliant idea! I also like that you used some Greek yogurt (a favorite of mine) to lighten up the dip a bit. Can’t wait to make this.
YUM!
Great way to use up all that summer corn!
You can call it guacamole or you can call it guacamole dip. To me, I think I’ll just call it good! I recently made a corn salsa that I could serve this with. Would need two spoons; hold the chips.
Perfect timing–I just bought fresh avocados and limes; everything else I have. Off to the kitchen I go!
I am kicking myself that I never thought of putting fresh corn in guacamole. This looks seriously delicious. And, I have a car w/a tailgate. Forget the game, let’s just eat!
Wow – this guac looks awesome! Can’t wait to try it out.
Going to make this tonight. This will be a great addition to our jam session/cookout! The fresh corn is a great idea. I’ll be looking for the Silver Queen. My brother and I used to eat it uncooked all the time back in the day :~)
Oh yeah, football is underway. These days our football food is less geared toward tailgating and more focused on fueling our 11 y/o who is playing his second year. 5 days of practice and/or games a week is making him a bottomless pit! I can’t throw enough food at him.
This guac looks very good, I’ve never tried corn in mine. Great looking color in that photo.
I have to sheepishly admit that I’ve never tailgated in my entire life! But now that niece Avery is attending Indiana University, the family is considering tailgating and then watching the game – this would be perfect!
I am right there with you on the Greek yogurt, but the corn?!?! I’ve not ever had guac with corn, but I’d like to try it. I bet the corn adds that perfect bit of sweet that I just love.
I made this last night, and it was fantastic! The fresh raw corn added the perfect amount of crunch and sweetness to the creamy guacamole. Thanks for a great recipe!
YES! I have such a hard time not making traditional guac everytime I get a craving, but I would sway for this. I am loving the fresh corn in this!!
I want to live in Gainesville.
We have an extra bedroom for you, Aggie. 🙂