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How to Make Flan
Peruvian Arroz con Pollo
Spicy Corn Guacamole
spicy corn guacamole
cup frozen corn, thawed
ripe avocados, pitted, peeled and diced
cup diced red onion
cup pickled jalapeño slices (from 12-oz jar), drained, diced
tablespoons fresh lime juice
tablespoons mayonnaise or salad dressing
In 8-inch nonstick skillet, cook corn over medium-high heat 5 to 8 minutes, stirring occasionally, until lightly toasted.
Meanwhile, in medium bowl, mix remaining ingredients except tortilla chips with fork, mashing avocados. Stir in corn. Serve with tortilla chips.
To easily dice avocados, cut lengthwise around the avocado, and twist to separate halves. Hold the half with the pit in one hand. Tap pit firmly with edge of sharp knife, and twist to remove pit. Score avocado flesh lengthwise and crosswise with tip of knife, making little cubes. Scoop out with a spoon.
The acidic nature of lime juice prevents the avocado from darkening.
1 Serving (2 Tablespoons Guacamole and 3 Chips)
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2009 © and ®/™ of General Mills
© 2018 ®/TM General Mills All Rights Reserved
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