Spicy Corn Guacamole

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Registered: 07-21-2001
Spicy Corn Guacamole
Thu, 08-16-2012 - 2:10pm

Spicy Corn Guacamole

 Makes 16 servings

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

1.In 8-inch nonstick skillet, cook corn over medium-high heat 5 to 8 minutes, stirring occasionally, until lightly toasted.
2.Meanwhile, in medium bowl, mix remaining ingredients except tortilla chips with fork, mashing avocados. Stir in corn. Serve with tortilla chips.

Makes 16 servings (2 tablespoons guacamole and 3 chips each)

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.

Lime juice prevents the avocado from darkening.


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