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.


Spicy Corn Guacamole

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Servings: 16 servings (2 tablespoons guacamole and 3 chips each)
Prep Time: 15 mins
Total Time: 15 mins
Related Categories: Avocado Dip, Avocados, Dips and Spreads, Guacamole, Mexican Guacamole
 
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Ingredients
  • 1/2   cup
    Green Giant® Niblets® frozen whole kernel corn, thawed
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  • 2  
    ripe avocados, pitted, peeled and diced
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  • 1/4   cup
    diced red onion
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  • 1/4   cup
    Old El Paso® pickled jalapeno slices, drained and diced (from 12-ounce jar)
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  • 2   tablespoons
    fresh lime juice
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  • 2   tablespoons
    mayonnaise or salad dressing
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  • 1/2   teaspoon
    salt
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  • 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.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
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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