Spicy Corn Guacamole Food

SPICY CORN GUACAMOLE

Steps:

• 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.

SPICY GUACAMOLE

Steps:

• Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.

ROASTED CORN GUACAMOLE

Steps:

• Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.

ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)

Steps:

• For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
• For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.

SPICY BASIL GUACAMOLE

Steps:

• In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste.
• If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days.

SPICY BACON GUACAMOLE

Steps:

• Place the bacon in a large skillet and set over medium heat. Cook, turning, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined-plate to drain.
• Meanwhile, halve and pit the avocados. Scoop the avocado into a medium bowl and add the lime juice, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork until combined but still a bit chunky. Add the red onions, pickled jalapenos, brine and tomatoes, reserving a few pieces of tomato and some jalapenos for garnish.
• Crumble the bacon into the bowl, saving a spoonful for garnish, and stir together to combine. Garnish with the reserved bacon, tomato, jalapenos and a few squeezes of lime. Serve with tortilla chips.

CREAMY SPICY GUACAMOLE

Steps:

• Mash the avocados in a shallow bowl. Squeeze lime juice over to prevent browning. Add the rest of the ingredient. Taste and adjust to your liking.
• Serve it with corn tortilla chips or as a condiment for burgers, sandwiches, etc.

SPICY GUACAMOLE

Steps:

• In small pot, boil 2-3 jalepenos. (If your jalepenos aren't very hot, you can add more.) Boil them for about 20 minutes on medium heat, or until they're squishy. You'll know they're ready when the color turns muted. The tops should just pull right off.
• With tops off, squeeze them gently to remove excess water. Put them in the bowl that will contain your guacamole. With a fork, mash them up into small, squished bits, making sure it separates instead of sticking together.
• Peel, deseed, and halve the avocados. Add them to the jalepenos and mix VERY well. You want to make sure you distribute the jalepenos evenly.
• Squeeze the lemon to add juice into the mixture. Add salt and garlic powder and mix again.