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.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

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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