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Ingredients

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Directions

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  • In a small bowl, combine corn, olive oil, lemon juice, cumin, and salt. In a shallow baking pan, spread corn mixture. Broil corn mixture 4 to 6 inches from the heat for 5 minutes or until lightly charred and tender. Set aside.

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  • In a medium bowl, place 1 of the avocados. Using a fork, mash the avocado with the lime juice (mixture will be lumpy). Chop remaining avocado. Stir chopped avocado, corn mixture, tomatoes, onion, jalapeno, snipped cilantro, salt, and hot pepper sauce into the mashed avocado till combined. If desired, cover and chill up to 4 hours.

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Instructions Checklist
  • To serve, spoon guacamole into a serving dish. Serve with tortilla chips. Makes about 2 cups.

Tips

Prepare guacamole as above except do not stir in tomatoes. Cover; store in the refrigerator for up to 24 hours. Stir in tomatoes just before serving.

Nutrition Facts

119 calories; total fat 6g; saturated fat 1g; cholesterolmg; sodium 137mg; carbohydrates 15g; fiber 2g; protein 3g; vitamin a 292IU; vitamin c 6mg; calcium 30mg; iron 1mg.

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