Elle's Guacamole

I feel like you can do guacamole with as little as avocados and salt or you can step it up a notch with adding a few more ingredients. I don't always have all the ingredients below on hand, but the more the better. For us, there is nothing as wonderful as chips and guac!

IngredientsIngredients
• 2 tablespoons sour cream• 2 tablespoons sour cream
• 1 tablespoon fresh lime juice• 1 tablespoon fresh lime juice
• 2 large avocados mashed• 2 large avocados mashed
• 1 teaspoon finely minced red onion• 1 teaspoon finely minced red onion
• 1 clove small garlic finely minced• 1 clove small garlic finely minced
• 2 tablespoons diced tomato (or pico)• 2 tablespoons diced tomato
• salt and black pepper• salt and black pepper
• freeze dried corn• freeze dried corn
• 1/8 teaspoon chili powder• ⅛ teaspoon chili powder
• 2 tablespoons crumbled cotija cheese• 2 tablespoons crumbled cotija cheese
• Garnish: additional crumbled cotija cheese, chili powder and/or chopped cilantro• Garnish: additional crumbled cotija cheese, chili powder and/or chopped cilantro
• Tortilla chips (we like Mission Chips) for serving• Tortilla chips for serving

Steps

1. In a medium bowl, combine corn, sour cream, lime juice, chili powder, cotija cheese, and a pinch of salt. Stir to combine. Set aside.1. In a medium bowl, combine corn, sour cream, lime juice, chili powder, cotija cheese, and a pinch of salt. Stir to combine. Set aside.
2. In a separate large bowl, combine mashed avocado, red onion, garlic, tomato, ½ teaspoon salt, and a pinch of black pepper. Once that's combined, stir in a little more than half of the corn mixture. Taste and add more salt if necessary. Transfer to a serving bowl. Spoon the remaining corn mixture on top of the guacamole and sprinkle with additional cotija cheese, chili powder, and/or chopped cilantro. Serve immediately or refrigerate tightly covered for an hour or two (any longer and it might begin to turn brown).