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Cinco de Mayo Guacamole with a Southwestern Kick

Cinco de Mayo Guacamole with a Southwestern Kick


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Roasted corn, garlic, jalapeño and cumin bring the flavor of the Southwest to this delicious guacamole.


Serving Size: 8

4 ripe Fresh California Avocados
1 cup roasted corn kernels
4 garlic cloves, finely chopped
2 jalapeño peppers, finely chopped, or to taste
1 tsp. ground cumin, or to taste
1 tsp. salt
1 medium lime, juiced

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In season Spring - Fall. Learn where to find them


  1. Coarsely mash (do not puree) Fresh California Avocados.
  2. Fold in remaining ingredients, squeeze lime juice into the mixture and serve.

Serving Suggestions:
Serve with blue corn chips or deep-fried flour tortilla chips.

Beverage Pairings:
Try with a selection of chilled fruit juices or beer.

*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 directly 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 9 g); Cholesterol 0 mg; Sodium 300 mg; Potassium 545 mg; Total Carbohydrates 14 g; Dietary Fiber 7 g; Total Sugars 2 g; Protein 3 g; Vitamin A 308 IU; Vitamin C 22 mg; Calcium 21 mg; Iron 1 mg; Vitamin D 0 IU; Folate 96 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 6%; Vitamin C 35%; 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.

Recipe Tags

  • vegetarian


18 ratings

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