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!
|Prep Time||15 minutes|
|Cook Time||5 minutes|
- 1 tbsp butter
- 1 ear corn de-corned
- 1/2 medium onion
- 1/4 tsp salt
- 1 avocado
- 1 tbsp cilantro finely chopped
- 1/4 jalapeno seeded and finely diced
- 1/2 small lime
- Brown the butter. Melt butter on medium-high heat. Once it begins to bubble, stir continuously until butter becomes fragrant and caramel colored, approximately, 2-4 minutes.
- Once butter is browned, immediately add corn and saute, stirring regularly for 2 minutes.
- Add onions and 1/4 tsp salt; stir regularly until corn has begun to brown and onions are translucent. Removed from heat and cool for five minutes while preparing avocado mixture.
- Mash avocado to desired texture. Stir in cilantro, jalapeno, and lime juice. Add corn and onion mixture once sufficiently cooled. Salt to taste.
- Serve with grilled bread, pita chips, or tortilla chips.
2 thoughts on “Brown Butter and Corn Guacamole”
The Brown Butter and fried corn guacamole is genius! Sorry that I omitted the cilantro because of personal taste but this is scrumptious! Teresa please keep up the wonderful work and again I love the photographs.
This guacamole was the BEST I have ever made! Since I did not have fresh corn, I used a steam-able corn and finished cooking in the brown butter ! It was by far the best guacamole I have ever made.