Roasted corn, garlic, jalapeño and cumin bring the flavor of the Southwest to this delicious guacamole.
Cinco de Mayo Guacamole with a Southwestern Kick
Nutritional Highlights (per serving)
|4||ripe Fresh California Avocados|
|1||cup||roasted corn kernels|
|4||garlic cloves, finely chopped|
|2||jalapeño peppers, finely chopped, or to taste|
|1||tsp.||ground cumin, or to taste|
|1||medium lime, juiced|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Coarsely mash (do not puree) Fresh California Avocados.
- Fold in remaining ingredients, squeeze lime juice into the mixture and serve.
Serve with blue corn chips or deep-fried flour tortilla chips.
Try with a selection of chilled fruit juices or beer.
*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.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole.
Vitamin A 308 IU; Vitamin C 22 mg; Calcium 21 mg; Iron 1 mg; Vitamin D 0 IU; Folate 96 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 6%; Vitamin C 35%; Calcium 2%; Iron 4%