Red Pepper Corn Guac

Guacamole & Dips

Red Pepper Corn Guac

Win big at your football watch party with this phenomenal combination of Red Pepper Corn Guac, Red TABASCO® Sauce and a Lime-A-Rita.


  • 3 ea. Avocados From Mexico, halved and pitted
  • 1 T. lime juice
  • 1/2 t. ground cumin
  • 2 t. salt
  • 1/4 c. red onion, diced
  • 1-1/2 c. frozen corn kernels, defrosted and liquid drained
  • 1 T. garlic, minced
  • 1-1/2 T. TABASCO® Original Red Sauce
  • 1 T. olive oil or vegetable oil


  1. Heat oil in a non-stick skillet to medium high heat. Sauté red onions, corn, and garlic until onions are soft but still have some firmness, about 2-3 minutes. Let cool to room temperature. While the corn mixture is cooling, scoop avocado pulp from shells into a bowl and mash with a fork, leaving some chunks. Once corn mixture has cooled, add to the bowl of avocados. Gently stir in lime juice, cumin, salt, and TABASCO® Original Red Sauce. Serve with chips or toasted pita bread.


Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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