by Caroline Sumner

Created on: April 17, 2010

A fresh, delicious bowl of guacamole is just the thing for any party, of course, and tastes great in burritos and tacos. But for me, the tasty, creamy spread is perfect on a sandwich of sourdough toast with some fresh-cut vegetables.

Of course, one of the tricky things about guacamole is the way that it turns brown quickly sometimes - but this recipe is not like that! The baking soda keeps it green for longer than usual. It will add a little sodium, but it will cut the acidity of the tomato and lime, which means you can add more of those if you wish.

This recipe will yield about 5 cups of guacamole. Use the freshest ingredients available for the optimum flavors - so if you wish, you may replace the canned corn with fresh corn (especially if you grow it in your garden like my grandparents used to). I use the canned just for convenience's sake, but to each his own.

No dairy in this recipe, which is great for lactose intolerant people!

INGREDIENTS

5 small, ripe avocados
1 can (11 oz.) niblets corn, drained
2 Roma tomatoes, finely minced
1 tsp. baking soda
1 tbls. white onion powder
1 tbls. granulated garlic powder
1 tsp. ground cumin
2 tbls. fresh lime juice
1/4-1/2 tsp. salt to taste (optional)

DIRECTIONS

1. Halve each avocado, discard the pits, and scoop out the flesh into a bowl. Mash it with a fork or a potato masher, but be sure to leave a bit of texture.

2. Add corn, tomatoes, baking soda, and spices. Stir well to mix.

3. Add the lime juice (it will fizz just a bit and there will be some foam, but this is normal when it reacts with the baking soda).

4. Place in a bowl and serve with chips, toasted bread, or vegetables for dipping.

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