I know I know …….

It has been 100 years since I last posted and am so so sorry. I was like to say there was a good excuse why I didn’t but there isn’t. Well part of the time it was because my phone, computer, and camera all decided to say Goodnight at the same time. One day my camera just said, nope, I’m done I will not take pictures or even turn on for you. I had an old iPhone that I had been dreading replacing for years because I loved having the AUX cord on it but that too needed to be replaced.

Now my computer was a different story. I bought a brand new Mac, got extra storage all the products I wanted on it, loved it. About 5 months later we were sailing on our boat in the Caribbean and we hit a wave …. HARD, and somehow it knocked a window open and a wave came crashing into the bedroom and as you can guess, my computer was right under that window. Within a day I could already see the corrosion from the salt water on it and there was no coming back from that. It took 5 months to get a new one as I was back in Bonaire and was crushed that I had spent all that money for 5 months of use and was bitter to buy a new one.

Enough of the explaining / complaining I am back and hope everyone will enjoy

So as I am sitting in the Caribbean with a glass of wine looking at the ocean I can think of no better recipe to come back with then my absolutely delicious guacamole with a grilled Mexican street corn topping. Its summer time the sun is shining and lets face it we are all just a little obsessed with Avocados

Right now we are down in the lower part of the Caribbean chain travelling between Grenada and the Tobago Cays. If you have never been to this part of the world I suggest putting it onto your bucket list and travelling there at once. I have spent so much time here over the last 10 years and am still in awe of the place. And one thing they have is quite possibly the best avocados I have ever had. They are not the Hass avocados most people are a custom to they look more like small Dinosaur eggs (still very large) and are so creamy and delicious omg I wish that I had one right now.

I don’t know what it is about them and honestly am yet to come across a bad one. Even when they feel slightly mushy almost you open them up and they are vibrant green and perfect. That is one of my problems with the Hass avocado is that there are so many I open that have brown lines or spots through them even though they look perfect. And they are quite expensive where I live and more importantly I hate wasting things

So here I have incredible avocados, its summer time which means its corn season and adding cheese to anything can only make it better. And Mexican street corn is just so incredible why not try it in different ways. Where I am from in Vancouver, BC we grow quite possibly some of the best corn in the world. Its the best corn I have ever had and I haven’t heard anyone who has tried it say anything different

You wont see it in many restaurants and I always wondered about that but I really just prefer my corn straight on the cob barely if at all cooked and I guess that isn’t the best in a restaurant setting. And yes I said raw. If you haven’t tried fresh good corn off the cob you don’t know what your missing

So this Guacamole Street Corn Dip has everything you want and more lets be honest

Creamy avocado 

Crispy charred corn 

Mmm Mmm cheese

Another thing I have done is make my own tortilla chips and why this isn’t necessary we all know there are amazing tortilla chips out there but homemade is better. Hot, fresh and crispy and sprinkled with fresh cracked sea salt and lime zest. Why do you think those bowls of chips and dips at Mexican restaurants taste so much better. Fresh Fresh Fresh people. And honestly to make a batch it takes less than 10 minutes. You can be making them while you are making the guacamole. No excuses here

I hope you love this as much as I do and thank you for your patience while I experiences some technical difficulties with my electronics and such

Tag @SadiesKitchenTable if you make any of my recipes 

Enjoy xxx

Something has happened and I can’t seem to add the recipe block so I am just going to write out the recipe and hopefully have this fixed shortly

Guacamole: Mash together 3 avocados leaving it a bit chunky for texture and combine 1/4 cup chopped onion, 1 jalapeño finely diced (remove the seeds and stems for less heat) 1/4 cup fresh chopped cilantro and the juice of two limes. Season with salt and pepper and adjust to taste. Add the grilled corn (see below) then sprinkle with queso fresco and fresh lime. Serve with crispy lime tortilla chips (see below)

Corn: Oil two ears of corn and season with salt and pepper then grill until slightly charred but still crunchy. Alternatively you can do this in a grill pan or pan. Once cooled, remove the corn from the husk and spoon over the guacamole

Lime Tortilla Chips: Heat two inches of oil in a heavy pan until 350 degrees Fahrenheit or 176 Celsius. Cut 6 corn tortillas into six equal triangles and deep fry until slightly golden. Remove from the oil with a slotted spoon onto a plate lined with paper towels and sprinkle with fresh sea salt and lime zest