Total Time
15mins
Prep 15 mins
Cook 0 mins

From my Cooks of the Green Door cookbook. This guacamole has lots of crunch and a little bit of an Asian twist.

Ingredients Nutrition

Directions

  1. Stand corn ear on end and cut off the kernels (or use canned corn). Add raw or canned corn to avocado in a small bowl along with the other ingredients. If preparing in advance sprinkle extra lemon on top and insert the avocado pits to prevent discoloration. Cover and refrigerate up to 6 hours. When ready to serve, remove avocado pits and stir. Serve with tortilla chips or raw vegetables.