Roasted corn, garlic, jalapeño and cumin bring the flavor of the Southwest to this delicious guacamole.
Cinco de Mayo Guacamole with a Southwestern Kick
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%
Ingredients4 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 tsp. salt 1 medium lime, juiced
- 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.
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.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados