With a sharp knife, cut your avocados lengthwise then twist to pull the halves apart, remove the pit, scoop out the flesh and add it to your bowl.

Keep one of the pits to add to the guacamole later to keep it from browning!

Next, add the lime juice, avocado oil, salt and finely chopped red onion and mash with a fork.

For the jalapeño, cut lengthwise and scoop out the seeds, unless you like it really spicy, then chop finely and add to your bowl.

You can cook or grill your corn but during the summer when corn is in season, I prefer it raw and cut it straight off the cobb.

Add the corn kernels, chopped cherry tomatoes, chopped cilantro and chives and give it a stir.

Give it a taste and adjust seasoning with more salt if necessary.

Lastly, add the pepitas and give it one last gentle stir.

Now, add your avocado pit and store it in the fridge for about 30 minutes so that the flavors get to know each other OR enjoy immediately with your favorite tortilla chips!

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Loaded Guacamole by foodbyjonister
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BBQ Chicken Wontons by Lauren's Kitchen
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Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
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Cincinnati Chili Dip by Love & Flour
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Hearty Vegetable Chili by Simple and Savory
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