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Roasted Corn + Blueberry Guacamole

Posted Jul 19 2013 6:18am

I was never one to do things like everyone else.

Apparently, that comes to my wisdom teeth , too. Aside from the inability to eat normally and the lingering dull pain, I was antsy, sick of the couch, and feeling like myself within about 4-5 hours of Thursday’s surgery.

and back to my weird ways. (mocktails CAN be mixed with meds.)

More on all of that to come, but for now I want to use this Friday post to wish a Happy, Strange But Good Belated, Birthday to my more-than-blend, Laura . [Who also never does anything like anybody else.]

Although I haven’t been reading many blogs lately, I am apparently still channeling the influence of my friends-through-blogging

Attempting to use up the leftovers for Monday’s  Meatless Mondays A-Z hearts of palm recipe–

roasted corn and hearts of palm salsa (slash) salad

—and stealing using up leftover avocado from the fridge of Papa Smart–

I realized that I was not only reinterpreting a previous guacamol-experiment

how guacamole normally begins...

—but channeling Laura, and one of her favorite strange but good combinations  as well.

...and how it ends in a strange-but-good kitchen

Oddly, it wasn’t until after the whole thing was finished that it hit me it was also her birthday.

Perfect timing,* I should say.

*If you ignore the fact that I’m not actually writing this until many days later, of course.

Roasted Corn + Blueberry Guacamole

1 medium avocado (1 cup)
1 cup roasted corn
1/2 cup blueberries
1/3 cup chopped red onion
3 Tbsp. chopped cilantro
1 small jalapeno, finely diced
lime juice
salt +pepper

Combine all ingredients in a mixing bowl, stirring well.

Serve with your favorite chips!

Note: My photos were of a SLIGHTLY smaller recipe, since I was using leftover ingredients. I altered everything so you can use a whole avocado instead of part of one.

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