My reaction to guacamole has always been indifferent. I didn't dislike it, but I didn't get what the fuss was about, and wouldn't choose to waste calories on it. Until my friend convinced me to try the guacamole with sweet corn and black beans from California Pizza Kitchen. It was a revelation. Chunky, not mushy, with a vibrant lime tang and kernels of sweet corn that contrasted amazingly with the salty chips. It was perfection. (Well, except for the beans part, which I avoided and pushed over toward my friend.)
I set out to recreate the experience, but none of the recipes I found online seemed quite right to me. Too fussy, too many ingredients. I decided to simplify it and just concentrate on the major flavors and textures that had captivated me so.
First, cut the ripe avocados in half, and remove the seed. Remove flesh of the avocado from the skin. It's pretty easy to do this using a spoon, but you can also cut the avocado into quarters and peel away the skin pretty easily. Dice avocado into approximately 1 cm cubes, and place in a large bowl.
As you're dicing the avocados, periodically squeeze the juice of half a lime over the cubed pieces and give a quick toss to cover. This will help keep the avocado from browning as you're making the guacamole.
Once the avocados are diced and the limes have been juiced, add the defrosted sweet corn. I'm sure this would be remarkable with freshly cooked corn taken from the cob, but I've been so delighted with Trader Joe's brand frozen sweet corn that I've never wanted to experiment with hit-or-miss ears of corn. The Trader Joe's corn is consistently sweet and delicious. And inexpensive. And seriously easy. I haven't been inclined to mess with a good thing.
Add the salt, garlic, cilantro, and cayenne pepper, and mix gently until well combined. The avocados will begin to break down, creating a creamy, cohesive mixture, but retain their wonderful chunky texture. Serve with nice, salty tortilla chips and be prepared to make guacamole converts.