Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
345
Calories
7g
Protein
24g
Fat
37g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 Pounds California Avocados
- 1 Cup roasted corn kernels*
- 1 medium lemon, sliced thinly (including peel), then cut into small dice
- 4 large cloves garlic, chopped finely
- 2 (or to taste) jalapeno peppers, chopped finely
- 1 tsp ground cumin
- 1 tsp salt
- =
Directions
1
Coarsely mash (DO NOT PUREE) California avocados. Fold in remaining ingredients. Serve with blue corn chips, deep-fried flour tortilla chips.
2
Guacamole is best made as close to service as possible. Store in an airtight
3
To roast corn, soak 2 ears in water for 1 hour. Remove husk and silk. Roast
Recipe sourced from
fandom