Spicy Corn Guacamole
Recipe from
Betty Crocker
Easily give guacamole a taste twist with colorful additions like vacuum-packed whole kernel corn and sliced jalapenos.

Servings:
16 servings (2 tablespoons guacamole and 3 chips each)
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
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1/2 cupGreen Giant® Niblets® frozen whole kernel corn, thawedsee savings

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2ripe avocados, pitted, peeled and dicedsee savings

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1/4 cupdiced red onionsee savings

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1/4 cupOld El Paso® pickled jalapeno slices, drained and diced (from 12-ounce jar)see savings

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2 tablespoonsfresh lime juicesee savings

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2 tablespoonsmayonnaise or salad dressingsee savings

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1/2 teaspoonsaltsee savings

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48tortilla chipssee savings

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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.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 90 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 0g); Protein 1g. Daily Values: Vitamin A 0%; Vitamin C 4%; Calcium 0%; Iron 2%. Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 1/2. Percent Daily Values are based on a 2,000 calorie diet.
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