Southwestern Guacamole

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 Southwestern Guacamole
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Serves: 12

2 lb. California Avocados 1 cup roasted corn kernels* 1 medium lemon, sliced thinly (including peel), then cut into small dice 4 large cloves garlic, chopped finely 2 (or to taste) jalapeno peppers, chopped finely 1 tsp. ground cumin 1 tsp. salt
  1. Coarsely mash (DO NOT PUREE) California avocados. Fold in remaining ingredients. Serve with blue corn chips, deep-fried flour tortilla chips.
  2. Guacamole is best made as close to service as possible. Store in an airtight container with a piece of plastic wrap against the surface of the guacamole.
  3. *To roast corn, soak 2 ears in water for 1 hour. Remove husk and silk. Roast on the rack in a 375F degree oven, turning occasionally, until kernels appear slightly shriveled. Substitute well drained canned corn that has been blotted with a towel, if necessary.

*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.

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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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