Holy Moly That's a Lot of Guacamole

Mama mia that's a whole lot of guacamole! (Who cares what language as long as it gets the point across.) Just in time for Cinco de Mayo or any old time you have a bar-b-que.   First up: Fresh Corn and Avocado Guac (from Epicurious.com):

• 2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
• 1 tablespoon fresh lime juice
• 1 ear of fresh corn
• 1 plum tomato, seeded, diced
• 2 green onions, chopped
• 1 canned chipotle chile, finely chopped*
• 1/4 cup sour cream

preparation

Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.

*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

Next up for you foodies out their: Edamame Guac:

• 1 c. frozen edamame beans, thawed
• 1 c. fresh broccoli florets
• 1 c. avocado, chopped
• 1 Tbsp. plus 1 tsp. fresh lime juice
• 1/2 tsp. garlic, minced
• 1/4 tsp. jalapeño, minced
• 2 Tbsp. tomato, chopped and seeded
• 1 Tbsp. red onion, minced
• 1 Tbsp. green onions, thinly sliced
• 1 1/2 tsp. fresh cilantro, chopped
• 1/2 tsp. kosher salt
• Pinch freshly ground black pepper

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preparation

BRING a medium pot of water to a boil. Prepare an ice bath and set aside.

COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.

PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.

MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.

ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.

TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.

TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)

Next up...Guacamole with Roasted Tomatillos

• 12 medium tomatillos (about 1 1/4 pounds), husked, rinsed
• 1/2 cup finely chopped white onion
• 1/2 cup finely chopped fresh cilantro
• 4 serrano chiles, seeded, minced (about 2 tablespoons)
• 2 tablespoons fresh lime juice
• 2 pounds avocados (about 3 large), peeled, pitted, coarsely chopped

preparation

Preheat broiler. Line rimmed baking sheet with foil. Place tomatillos on prepared baking sheet. Broil until tomatillos are just blackened in spots and tender, about 8 minutes per side.

Combine onion, cilantro, chiles, and lime juice in large bowl. Add roasted tomatillos and any juices from baking sheet to onion mixture. Using fork, mash coarsely. Add avocados and mash with fork until mixture is very coarsely pureed and some chunks remain. Season guacamole to taste with salt. (Can be made 4 hours ahead. Cover and chill.)