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Prep 15min
Total15min
Servings16
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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 from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices, drained, diced
2
tablespoons fresh lime juice
2
tablespoons mayonnaise or salad dressing
1/2
teaspoon salt
48
roasted veggie zesty cheddar tortilla chips
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Steps
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.
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To easily dice avocado for making corn guacamole, cut lengthwise around avocado and twist to separate halves. Hold half with pit in one hand. Tap pit firmly with edge of sharp knife and twist to remove pit with knife. Score avocado flesh lengthwise and crosswise with tip of knife, creating small cubes. Scoop out cubes of avocado with spoon.
The acidic nature of lime juice keeps avocado from browning.
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