Savory Guacamole Custard with Spicy Corn Relish /// Recipe

The glorious avocado has a special place in my heart. My grandparents had an avocado ranch in California in the 1960's thru the late 1980's. It was by far one of my most favorite places to visit. I would wake up in the cool foggy California mornings and go walking in the groves looking for tasty avocados for us to share in our meals for that day. I can remember how the groves smelled, how the avocados tasted fresh from the tree and how much fun it was to make guacamole with my grandmother, my very own master guacamole artist. Thru the years I have learned that avocados and guacamole are more than just a dip or topping, you can use it in so many ways, soups, eggs, burgers and so much more.

These days life is even easier, you don't have to wait for your avocados to ripen for a few days, all you have to do is grab a box of already prepared Wholly Guacamole from the produce section of your local market and you can create to your hearts content. I love Wholly Guacamole for one reason… If you read the ingredients on the back of the box, it reads like my guacamole recipe. It's not made with crazy fillers or artificial ingredients. I LOVE that!

Today I've created a fun side dish that will be perfect for your next taco or fajita night and it's so much better than the standard rice and beans. It's a lovely Wholly Guacamole Custard with a Spicy Corn Relish… YUM!


  • 1 cup half-and-half
  • 1/2 cup whole milk
  • 1 egg
  • 1 egg yolk
  • 2 oz. room temperature cream cheese
  • 14 oz. of organic Wholly Guacamole
  • 1 1/2 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 2 cups fresh or frozen thawed corn
  • 1 cup quartered grape tomatoes
  • 1/4 cup diced red onion
  • 1 tbsp. finely minced cilantro
  • 1-2 tbsp. diced pickled jalapeno {nacho jalapenos}
  • 1/2 lime, juiced
  • salt and pepper to taste


Preheat oven to 325 degrees and prepare your bain-marie to cook your custard in… Don't be scared, a bain-marie is a large glass baking dish with small ramekins placed inside. Once the ramekins are full of the custard you fill the baking dish half way with hot water, place in the oven and then bake.
In a blender add the half-and-half, milk, egg, egg yolk, cream cheese, Wholly Guacamole, salt and pepper. Blend until smooth and creamy. Pour mixture into 6 small ramekins in your large baking dish. Add the hot water and placed in the oven. Bake at 325 degrees for one hour. Remove from the oven after the custard is fully set, let cool for ten minutes and then place in the refrigerator for at least one hour.
In a separate bowl combine the corn, tomatoes, onion, cilantro, jalapenos, lime juice, salt and pepper. Stir to combine and place in the refrigerator for an hour for the flavors to marry.
Remove guacamole custard from refrigerator and top with the corn relish and serve as a side dish for any type of Latin dish. Enjoy!

Wholly Guacamole: it's a whole lot more than dip. Vote for my Wholly Guacamole Recipe below and I could win one of three fantastic prizes! Click here for more fun and easy Wholly Guacamole recipes!

This is a sponsored conversation written by me on behalf of Wholly Guacamole. The opinions and text are all mine. Official Wholly Guacamole Contest Rules.


  1. julie says

    Yummy yummy for my tummy. Thanks for shareing, God bless. P.s waking up to the cool fog sounds great right about now out here in Arizona. :)

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