Spicy Corn Guacamole

Spicy Corn Guacamole

Easily give guacamole a taste twist with colorful additions like vacuum-packed whole kernel corn and sliced jalapenos.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

16

servings

1/2
cup Green Giant® Niblets® frozen whole kernel corn, thawed
2
ripe avocados, pitted, peeled and diced
1/4
cup diced red onion
1/4
cup Old El Paso® 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
Green Giant™ roasted veggie zesty Cheddar 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)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 170mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 1g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.