Corn Guacamole

10m
Prep Time
6-9m
Cook Time
16m
Ready In

Recipe: #7663

January 13, 2013



"This is really good served on the side at the table along with chicken tacos"

Original is 8 servings

Nutritional

  • Serving Size: 1 (94 g)
  • Calories 46
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 75.5 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 6.3 g
  • Protein - 1.1 g
  • Calcium - 17.5 mg
  • Iron - 0.6 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place the jalapeno and garlic cloves in a small baking dish under the broiler, for 6 to 9 minutes, until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.

Step 2

Place diced avocado in a mixing bowl. Add the charred and minced garlic and jalapeños, gently tossing everything together well. Incorporate the corn and tomatoes. Squeeze the lime juice on top and sprinkle the salt. Mix it all together. Season with pepper.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to select ripe avocados that are dark green and slightly soft to the touch.
  • If using fresh corn, make sure to shave off the kernels with a sharp knife.

  • Instead of jalapeno pepper, use a bell pepper for a milder flavor. The benefit of this substitution is that it will make the guacamole less spicy, so it can be enjoyed by a wider range of people.
  • Instead of cherry or grape tomatoes, use diced red onion for an added layer of flavor. The benefit of this substitution is that it will add a slightly sweet and sharp flavor to the guacamole, which can help to balance out the other ingredients.

Black Bean Corn Guacamole Add 1/2 cup cooked black beans to the guacamole along with the corn and tomatoes. Mix everything together and season with salt and pepper.


Mango and Avocado Guacamole Add 1/2 cup diced mango to the guacamole along with 1/2 cup diced avocado. Mix everything together and season with salt and pepper.


Grilled Chicken Tacos with Salsa Verde - This is a classic, flavorful combination that pairs perfectly with the Corn Guacamole. The juicy grilled chicken, combined with the creamy guacamole and spicy salsa verde, makes for a delicious and satisfying meal.


Mexican Street Corn Salad: This fresh and flavorful side dish is the perfect accompaniment to the Grilled Chicken Tacos with Salsa Verde. It features sweet corn, creamy Cotija cheese, and a zesty lime dressing. The crunchy texture of the salad complements the juicy grilled chicken and creamy guacamole, creating a balanced and delicious meal.




FAQ

Q: How do I prepare the jalapeno and garlic?

A: Place the jalapeno and garlic cloves in a small baking dish under the broiler, for 6 to 9 minutes, until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.



Q: How long do I need to roast the jalapeno and garlic?

A: Roast in the oven for 6 to 9 minutes, until the jalapeno and garlic are cooked through and the skin is lightly charred.

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Fun facts:

The Aztecs were the first to cultivate avocados and used them as a main ingredient in their dishes. The Aztec emperor Montezuma reportedly ate avocados with honey for breakfast.

In the 1940s, actor and singer Bing Crosby was the first celebrity to endorse guacamole. He was quoted as saying, "Guacamole is the caviar of Mexico."