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Corn GuacamoleCorn Guacamole

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

February 5, 2017


Yield: 8 servings
(1/4 cup per serving)



  • 3-4 medium ripe avocados, peeled, pitted and diced
  • 1 small red onion, finely diced
  • 1 medium tomato, finely diced
  • 1 can corn, drained
  • 1 lime, juiced
  • 1/4 cup chopped cilantro leaves
  • 1 clove of garlic, minced
  • 2 tablespoons vegetable oil
  • Salt and pepper, optional



  • Mash the diced avocados in a large bowl. Add the remaining ingredients and mix well. Serve with baked corn chips or over shredded lettuce as a salad.


Nutrition information per serving

Calories: 115

Total Fat: 8.6g

Saturated Fat: 2.4g

Protein: 1.6g

Carbohydrates: 9.4g

Fiber: 3.6g

Sodium: 100mg


Source: Fruits and Veggies, More Matters



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Thursday, February 16, 2017