Corn Guacamole
Created by NavyWife on January 13, 2013
- Servings: 8
- Prep Time: 10m
- Cook Time: 6-9m
- Recipe #7663
Ingredients
- 2 large ripe avocados, halved, pitted and diced
- 1 large jalapeno pepper
- 2 to 3 garlic cloves, skin on
- 3/4 cup corn kernels (shaved from corn, or cooked from thawed)
- 3/4 cup cherry or grape tomatoes, halved or chopped
- 1 tablespoon lime juice (fresh-squeezed lime juice)
- 1/2 teaspoon salt, or to taste
- Pepper
How to Make
-
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.
Nutritional Facts
- 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