Ingredients
- 2 whole Ripe Avocados
- 1/4 cups Finely Diced Red Onion
- 3 teaspoons Minced Jalapeno Pepper (add More Or Less To Adjust The Spice Level)
- 23 cups Cooked Corn Kernels
- 1/2 cups Cherry Tomatoes
- Quartered
- 1- 1/2 Tablespoon Freshly Chopped Cilantro
- 1- 1/2 whole Limes
- Juiced
- 1 teaspoon Garlic Powder
- 1/4 teaspoons Salt
Instructions
- 1.
- Slice each avocado in half.
- Remove the pit.
- With a knife, score the flesh of 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 flesh and put it into a bowl.
- It should come out in cubes.
- 2.
- Fold the remaining ingredients into the avocados.
- If you want a chunkier guacamole, fold everything gently to avoid overly mashing the avocados.
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