Southwestern Guacamole is a twist on the classic guacamole by including southwestern corn.
My family loves eating guacamole. I usually make it with Mexican food. Guacamole also makes a great snack at parties and when watching the Superbowl. My family eats it by the spoonful so it doesn’t last long in our household. My toddler especially loves it so I add southwestern corn to get some extra vegetables in her plus it helps stretch it.
Making guacamole is really easy. First, I need ripe avocados which give slightly when pressed. I cut the avocados in half and use my handy Good Cook Avocado Slicer to take out the pit & scoop out the insides. I put the avocado insides into a bowl and use my citrus reamer to juice the lime on top. I add salt and use a fork to mash it all together.
Then I chop up the onions and tomatoes. I add them to the avocado mixture to make guacamole. To help stretch it, I add a can of southwestern corn which contains onions, black beans and red bell peppers.
Guacamole should be refrigerated and kept in an air tight container. The top of guacamole will turn darker if it is exposed to oxygen so its best to eat it within a day of making. My toddler loves my Southwestern Guacamole and couldn’t wait to start eating it. 🙂
- 4 avocados, peeled and pitted
- 1 lime, juiced
- ¼ tsp. salt
- ¼ cup red onion
- 2 roma tomatoes, chopped
- 11 oz. can of Southwestern corn with black beans and bell peppers, drained
- In a bowl, add avocados, lime juice and salt. Mash together with a fork.
- Add onion and tomatoes into the mixture. Then mix in the southwestern corn.
- Chill and Enjoy!