Avocado Corn Guacamole

  • serves 0
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

44 Ratings
Directions for: Avocado Corn Guacamole


2 ripe avocados, peeled and pitted

1 cup fresh or frozen corn kernels

1 jalapeno pepper, stem and seeds removed, minced

The juice of half a lime

A big handful of fresh cilantro, chopped

1 small onion, peeled and minced

Salt and pepper to taste


1. Put minced onion into a sieve and rinse under cold water. This is a traditional Mexican way of removing some of the pungency from the raw onion. Drain well.

2. Mash avocados in a bowl and stir in the corn, jalapeno, limejuice, cilantro and onion. Mix well and season with salt and pepper.

3. Serve with corn chips.

4. Note: Yields approximately two cups.

See more: No-Cook, Herbs, Mexican, Vegetables, Appetizer, Hot and Spicy


More Recipes You'll Love