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Southwestern Guacamole

Southwestern Guacamole


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Serving Size: 12

2 lbs. California Avocados
1 cup roasted corn kernels*
1 medium lemon, sliced thinly (including peel), then cut into small dice
4 large cloves garlic, chopped finely
2 (or to taste) jalapeno peppers, chopped finely
1 tsp. ground cumin
1 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) California avocados. Fold in remaining ingredients. Serve with blue corn chips, deep-fried flour tortilla chips.
  2. Guacamole is best made as close to service as possible. Store in an airtight container with a piece of plastic wrap against the surface of the guacamole.
  3. *To roast corn, soak 2 ears in water for 1 hour. Remove husk and silk. Roast on the rack in a 375F degree oven, turning occasionally, until kernels appear slightly shriveled. Substitute well drained canned corn that has been blotted with a towel, if necessary.

Nutrition information per serving

*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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