Low Salt Corn Guacamole

READY IN: 10mins
Recipe by Jessica V

I started making this guac from scratch when I couldn't find one that I liked in the stores. Most of them are so salty or have too much cilantro, which I am not a fan of. I love this with multigrain scoops and a little sour cream!

Top Review by Sydney Mike

I'm not much of a guacamole fan, but we had 15 attending one of my monthly groups, & I knew they'd enjoy it, so . . . . What I DID like about this version of the stuff is that included in it were the corn, onion, shallot & tomato, giving it the kind of flavor that I could enjoy as well! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition

Directions

  1. Cut open, pit and scrape avocado pulp into large mixing bowl.
  2. Mash with fork til chunky.
  3. Add in shallots, tomatoes, lime and lemon juice and pulp - mix well. Add in corn, and white pepper, mix well.
  4. Refrigerate for 1 hour to let flavors combine. Also, quick tip for anything with avocados - they brown in minutes, even with the lemon juice. Always cover tightly with plastic wrap before closing container. Let no air in, it will stay green!
  5. Serve with chips, salsa, sour cream. Put in mexican salads, serve with yellow rice and tacos. Enjoy!

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