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Salads - Soups - Sidedishes
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None
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16
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| Preptime |
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15mins
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Ingredients |
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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 tbs fresh lime juice
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2 tbs mayo or salad dressing
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1/2 tsp salt
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tortilla chips
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Instructions |
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In 8-inch nonstick skillet, cook corn over medium-high heat 5 to 8
minutes, stirring occasionally, until lightly toasted.
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Meanwhile, in medium bowl, mix remaining ingredients except
tortilla chips with fork, mashing avocados. Stir in corn. Serve with
tortilla chips.
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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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| Serving
Suggestions |
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Serve with tortilla chips
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Originally Submitted
5/29/2012
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0 Out of 5 from
0 reviews
You can add this spicy corn guacamole recipe to your own private DesktopCookbook.
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