Creamy Corn Guacamole

Creamy Corn Guacamole

In this recipe:

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3
15 min.
prep
15 min.
total
24 servings, 2 tablespoons per serving

Instead of adding tomatoes to guacamole for extra flavor, try adding corn for extra sweetness. This delicious variation of guacamole is perfect for entertaining anytime.

Ingredients

  • 1/2 cup STOUFFER'S Corn Souffle, prepared and cooled to room temperature
  • 3 ripe Hass avocados, divided
  • 2 tablespoons finely chopped onion
  • 2 small cloves garlic, finely chopped
  • 4 tablespoons chopped fresh cilantro, divided
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 2 tablespoons fresh lime juice
  • Roasted corn kernels and cilantro leaves for garnish (optional)
  • Baked tortilla chips (optional)
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CUT 1 avocado in half; remove pit and scoop flesh into a medium bowl. Add corn soufflé, onion, garlic, 2 tablespoons cilantro and bouillon; mash with a potato masher or fork until almost smooth.



CUT remaining 2 avocados in half; remove pits. Score the flesh in the avocados in a crosshatch pattern with a knife and scoop out the flesh with a spoon into the bowl. Add remaining 2 tablespoons cilantro and lime juice. Stir with a fork, gently mashing until combined but still chunky. Garnish with roasted corn and cilantro, if desired. Serve with chips.

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Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • Calories: 45
  • Calories from Fat: 35
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 40mg (2% of DV)
  • Carbohydrates: 3g (1% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 0g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 6% of DV
  • Calcium: 0% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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