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O’Hara Family Guacamole

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Total Time: 10 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 158
Total Fat 12g
Saturated Fat 1.5g
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 170mg
Total Carbs 15g
Dietary Fiber 4g
Total Sugars 1g
Protein 4g
Potassium 470mg

Vitamin A 499 IU; Vitamin C 13 mg; Calcium 11 mg; Iron 1.3 mg; Vitamin D 0 IU; Folate 86 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Total Fat 18%; Vitamin A 10%; Vitamin C 20%; Calcium 0%; Iron 8%

Calories 158; Total Fat 12 g (Sat 1.5 g, Trans 0 g, Poly 1.5 g, Mono 8 g); Cholesterol 0 mg; Sodium 170 mg; Potassium 470 mg; Total Carbohydrates 15 g; Dietary Fiber 4 g; Total Sugars 1 g; Protein 4 g; Vitamin A 499 IU; Vitamin C 13 mg; Calcium 11 mg; Iron 1.3 mg; Vitamin D 0 IU; Folate 86 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Total Fat 18%; Vitamin A 10%; Vitamin C 20%; Calcium 0%; Iron 8%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie
*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.

This California Avocado grower guacamole recipe offers a spicy and bold addition to your appetizer spread.

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Serves: 8

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2 ears of corn 4 ripe Fresh California Avocados, peeled and seeded 2 garlic cloves, minced 1/2 onion, diced 1/2 jalapeño, with seeds removed 1/2 bunch cilantro, roughly chopped 1/2 tsp. garlic salt 1/2 tsp. Worcestershire sauce Hot sauce, to taste (optional) 1/2 lime or lemon, juiced
  1. Remove kernels from cob and place in pan. Over medium heat, roast the corn until it starts to caramelize. Set aside to cool. (Note: You also can roast the corn in the husk. Simply remove the silks and soak in water for about 10 minutes and then place on the grill, cooking until the kernels begin to color)
  2. Place the avocado in a bowl and mash with a potato masher or back of a fork, leaving it somewhat chunky.
  3. Add in the garlic, onion and jalapeño.
  4. Stir in the cooled corn kernels, cilantro, garlic salt and Worcestershire sauce. Mix until combined.
  5. Season with hot sauce to your taste.
  6. Add the lemon or lime juice and mix well.

Note: If not serving immediately, take plastic wrap and cover the surface of the guacamole Refrigerate until time to serve. Enjoy!

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*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?

There are about 3,000 farmers who grow California Avocados. In addition to enjoying some of their recipes, find out about the history of California Avocados.

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Recipe Categories: Avocado Grower Recipes Guacamole & Dips Have A Plant® Mediterranean Diet
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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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