Crazy Guacamole

Well, I’m almost there guys. I’m 38 weeks pregnant and am officially uncomfortable and ready for this little girl to arrive. And unlike with Madeline, I’m nowhere near prepared with the blog this time around! I wanted to give you a heads up that for the next 6 weeks or so, I’ll probably post just one day a week on Mondays. While I would love to keep posting twice, I just don’t have it together! I promise it’s only temporary though until we get back into the swing of things and adjust to life with two kids. I hope you are also following me on Facebook, Pinterest, and Instagram as I will also be posting updates there too!

Okay, enough of that, it’s time to talk about guacamole, which is obviously WAY more important. Move over regular guacamole. There’s a new guacamole in town and it is CrAzY! And by crazy, I mean loaded with goodness!

I heart guacamole. I heart it so much. I can’t even stand it. It’s one of the few foods I think I could eat over and over and not get sick of it. And believe me, that’s saying a lot for me because I tend to get sick of things really quickly. You can never put enough of it on my food.

I decided to kick regular guac into something even more amazing. This loaded guacamole has corn and tomatoes and extra jalapeno! I love the added crunch and texture from the corn and tomatoes. I recommend using fresh corn if you can find it, but canned works fine too! I also like adding a good amount of jalapeno too, but if heat isn’t your thing you can use less!

Print

Yield: serves 4-6

Crazy Guacamole

Prep Time 20 minutes

Total Time 20 minutes

This loaded guacamole has corn, tomatoes, and jalapeño!

Ingredients

• 2 ripe avocados
• 1/4 cup diced red onion
• 1 medium jalapeño pepper, minced (remove seeds)
• 2/3 cup fresh corn kernels (or canned)
• 1/2 cup cherry tomatoes, quartered
• 1 1/2 tablespoons fresh chopped cilantro
• 1 1/2 to 2 limes, juiced
• 1 teaspoon garlic powder (or to taste)
• 1/4 teaspoon salt (or to taste)

Instructions

1. Slice each avocado in half. Remove the pit. With a knife, score each half of the avocados about 3-4 times lengthwise and then again 3-4 times widthwise. Take a spoon and scoop out the avocado into a bowl.
2. Fold in the remaining ingredients with the avocado. If you want a chunkier guacamole, fold in gently to avoid overly mashing the avocados. Chill for 30 minutes and serve with your favorite chips or on top of tacos!

Notes

Serving Size: about 1/4 cup; Calories per serving: 124

Nutrition Information:

Yield:

6

Serving Size:

approx. 1/3 cup
Amount Per Serving: Calories: 107Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 94mgCarbohydrates: 12gFiber: 5gSugar: 2gProtein: 2g

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