Spicy Corn Guacamole

By carvalhohm

Ingredients

• 1/2 cup frozen whole kernel corn, thawed
• 2 ripe avocados, pitted, peeled and diced
• 1/4 cup diced red onion
• 1/4 cup pickled jalapeño slices (from 12-oz jar), drained, diced
• 2 tablespoons fresh lime juice
• 2 tablespoons mayonnaise or salad dressing
• 1/2 teaspoon salt
• 48 tortilla chips

Details

Servings 16
Preparation time 15mins
Cooking time 15mins
Adapted from pillsbury.com

Preparation

Step 1

In 8-inch nonstick skillet, cook corn over medium-high heat 5 to 8 minutes, stirring occasionally, until lightly toasted.

Meanwhile, in medium bowl, mix remaining ingredients except tortilla chips with fork, mashing avocados. Stir in corn. Serve with tortilla chips.

To easily dice avocados, cut lengthwise around the avocado and twist to separate halves. Hold the half with the pit in one hand. Tap pit firmly with edge of sharp knife and twist to remove pit. Score avocado flesh lengthwise and crosswise with tip of knife, making little cubes. Scoop out with a spoon.

The acidic nature of lime juice prevents the avocado from darkening.

Serving Size: 1 Serving Calories90 ( Calories from Fat60), Total Fat6g (Saturated Fat1g, Trans Fat0g ), Cholesterol0mg Sodium170mg Total Carbohydrate9g (Dietary Fiber1g Sugars0g ), Protein1g