Brown Butter and Corn Guacamole
We all have our food-related vices. And mine is butter.
(Among others, but I won’t waste the next several hours of your time listing them all.)
I recall sitting in restaurants as a child and dividing up those little gold foil packets of butter in two sections – half for my bread and half for my mouth. I’m not entirely sure why my parents let me get away with this, but they did. Shouts out to Eileen and Greg.
On one occasion in college, I spread butter on prepackaged shortbread cookies, also known as butter cookies. And it was absolutely scrumptious. I’m a little ~hazy~ on how many buttered butter cookies I actually consumed, but I’m 100% sure it’s more than I care to admit.
And I wonder why I have cellulite.
Anyway, what I’m saying here is that I occasionally put butter in places where conventional wisdom would dictate that I shouldn’t –but with very positive results. And I have is guacamole recipe here to prove it.
My hope is that once you’ve tried this recipe, your inner (chubby) elf will wholeheartedly agree.
The flavor profile of this guacamole is unique. It’s richer, less acidic, and more substantial than your average guac, despite having mostly the same ingredients.
It’s best enjoyed with some plain carbohydrate, so it’s delicate buttery-ness is the star of the show. I recommend pita chips, tortilla chips, or best of all, a hunk of baguette.
To the recipe!