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Southwest Guacamole

Southwest Guacamole
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Mention the Southwest and visions of endless skies, scenic buttes and sugar cube pueblos crowd our minds. So do palate-tingling memories of the robust, corn- and chile-based cuisine.


Serving Size: 4

2 ripe, Fresh California Avocados, seeded and peeled
1/2 cup roasted corn*
1/2 lemon, sliced thinly (with peel on), then cut in small dice
2 large cloves garlic, chopped finely
1 medium jalapeño pepper, chopped finely (use more or less to taste)
1/2 tsp. ground cumin, or to taste
1/2 tsp. salt

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  1. Coarsely mash (DO NOT PUREE) avocados.
  2. Fold in remaining ingredients.

*To roast corn, soak 1 ear in water for 1 hour. Remove husk and silk. Roast on the rack in a 375 degree F oven, turning occasionally, until kernels appear slightly shriveled. Substitute well drained canned corn that has been blotted with a towel, if preferred.

Serving Suggestions:
Serve with blue corn tortilla chips.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

Nutrition information per serving

Nutrition Information Per Serving: Calories 170; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 310 mg; Potassium 462 mg; Total Carbohydrates 12 g; Dietary Fiber 7 g; Total Sugars 1 g; Protein 3 g; Vitamin A 158 IU; Vitamin C 14 mg; Calcium 18 mg; Iron 1 mg; Vitamin D 0 IU; Folate 79 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 4%; Vitamin C 25%; Calcium 2%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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