Sweet Corn and Edamame Guacamole Dip

Creamy avocado dip with sweet corn and edamame in every bite. This healthy, simple to make dip is perfect alone or accompanied with chips for a late afternoon snack or an appetizer at a party.

Best. Dip. EVER.

Which, of course, means that I’m bringing this dip to Fiesta Friday!

I think this dip has ruined me for all other dips. The guacamole tastes oh so very amazing. The creaminess of the avocado, the sweetness of the corn, and the texture of the edamame (because I can’t determine how to describe the uniqueness of edamame) with just the slightest hint of garlic and lemon. All fresh ingredients. What is there not to like?

And I believe I mentioned a few posts ago that these are all superfoods. The avocado, corn, and edamame are filled with tons of nutrients: vitamins, minerals, proteins. All of which are beneficial to our health. It’s also gluten free (perfect for Celiac Awareness month), dairy free, and vegan friendly.

On top of that, not much cooking is involved, if any at all.

I have to be honest. I’ve made this dip twice since I created the recipe. Both times, I ate the majority of the dip. But you know what? I don’t even feel the slightest bit guilty.

I do, however, feel the tiniest bit guilty for not wanting to share…

It has also gotten to the point where I’ve run out of tortilla chips. So I’ve resorted to eating the guacamole with a spoon.  It’s that good. Besides, it’s just avocado, corn, and edamame. All ingredients that you can eat individually. And I’ve managed to convince myself that guacamole isn’t good if stored because they turn brown after being exposed to air. Technically, that’s not true. You can store the guacamole in an air tight container in the refrigerator and scoop off the brown part when you’re ready to serve. But shh. Any excuse for me to finish my dip. =)

Try my new favorite dip and let me know what you think!

First, cook and deshell the edamame as needed. I actually didn’t have to cook my edamame because I bought it from Costco in a large precooked tray.

Cook the corn kernels if needed. I used frozen corn kernels and just microwaved it for 30-45 seconds.

Next, cut the avocado in half and remove the pit. Scoop the avocado into a medium sized bowl and use a spoon to mash the avocado until it appears smooth.

Add in the edamame and the corn.

Mix the ingredients until they are evenly distributed.

Add in the lemon juice, garlic powder, and the salt. I added as little as possible just so that there is a slight hint of flavor but doesn’t take away the texture and flavor of the main ingredients.

Serve in a smaller bowl.

Enjoy!

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