Spicy Corn Guacamole

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

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Prep Time 15 min
Total Time 15 min
Servings 16

Ingredients

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: tortilla chips

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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