All American Guacamole

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Total Time: 40 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 170
Total Fat 13g
Saturated Fat 1.5g
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 200mg
Total Carbs 15g
Dietary Fiber 4g
Total Sugars 2g
Protein 4g
Potassium 460mg

Vitamin A 170 (IU); Vitamin C 11 mg; Calcium 9 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 81 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 4%; Vitamin C 20%; Calcium 0%; Iron 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The fresh tastes of American summer days, like sweet onions and cherry tomatoes, roasted corn and California Avocados, all in one delicious guacamole. Good source of Vitamin C.

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Serves: 4

3 cloves garlic 1 tsp. olive oil 2 ripe, Fresh California Avocados* 1 1/2 tsp. lime juice 1/2 tsp. salt 1/8 tsp. pepper 1/2 cup roasted corn**, (thawed if frozen) 1/3 cup cherry tomatoes, quartered 1/4 cup diced sweet Vidalia® onion **To roast your own corn** 1 corn on the cob 2 tsp. olive oil
  1. Pre-heat oven to 350 degrees F. Place cloves of garlic in a piece of tin foil and drizzle with the olive oil. Wrap up the cloves in the foil and place into the oven. Roast for 30 minutes. Remove from oven, let cool and remove the cloves from the skins. Set aside.
  2. In a large bowl, mash together the avocado, roasted garlic, lime juice, salt and pepper until creamy.
  3. Add the roasted corn, cherry tomatoes and sweet Vidalia onions; stir to combine. Adjust salt and pepper if desired and serve.

**To roast your own corn**

  1. Prepare your grill, gas or charcoal, with direct, high heat, about 550 degrees F.
  2. Remove the husks from the corn. Brush with olive oil and place on the hot grill. Cover. Turn the corn occasionally, until the kernels of corn just start to char.
  3. Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while cutting the corn from the cob.


*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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