In need of a delicious dip while watching the baseball playoffs? Try Eva Longoria's yummy Chunky Guacamole with Serrano Peppers!
6 ripe avocados, cut into 1/2-inch dice
4 medium ripe tomatoes, cut into 1/2-inch dice
1 large white onion, finely chopped
1/2 bunch of fresh cilantro, leaves chopped
1 serrano pepper, finely minced
Juice from 4 small lemons (about 8 tablespoons)
2 teaspoons kosher salt or to taste
In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.
Transfer to a serving bowl and serve.
Tip: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.
Corn and Zucchini Salad
5 ears of corn, shucked
1 tablespoon unsalted margarine
2 cups 1/4-inch diced zucchini
1/2 teaspoon kosher salt
1/4 cup finely chopped red onion
1 1/2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground black pepper
1/2 cup chopped fresh cilantro or basil
Prepare a large bowl of ice water and set aside. Bring a large pot of water to a boil. Add the corn to the boiling water, cover, and remove from the heat. Let stand 3 to 5 minutes. Drain and immerse the corn in the ice water to stop the cooking. When cool, cut the kernels off the cob, cutting close to the cob. Place the kernels in a large bowl.
In a small skillet over medium heat, melt the margarine. Add the zucchini and a pinch of salt and cook, stirring, until tender, about 4 minutes. Add the zucchini to the bowl with the corn.
Add to the bowl the red onion, vinegar, oil, remaining salt, and pepper. Just before serving, toss in the herbs. Taste, adjust the seasoning as needed, and serve cold or at room temperature.
Tip: To quickly and easily get the silk off an ear of corn, use a dry paper towel to brush downward on the cob.
For more delicious recipes from Eva Longoria, check out "Eva's Kitchen: Cooking with Love for Family and Friends."