Charred Corn Guacamole – grilled sweet corn, creamy guacamole, fresh jalapeno and a burst of fresh lime juice. Easy appetizer or side dish!
Creamy, lightly spicy guacamole with addition of the grilled corn – smoky, sweet and charred — it’s the perfect summer appetizer recipe to spice up your next gathering.
Whether you’re hosting an end of summer barbecue, heading to a picnic, or just need a snack that screams “summer vibes,” this is it.
Why I love this recipe:
Bursting with summer flavor and a fun twist on classic guacamole – great for Cinco de Mayo too!
Perfect for parties, picnics and snacks.
What do I need to make Charred Corn Guacamole?
- fresh sweet corn
- olive oil
- ripe avocados
- red onion
- fresh jalapeno
- sea salt and black pepper
- garlic powder
- fresh cilantro
- lime
How to make Charred Corn Guacamole:
Remove the pit from the avocado then scoop the avocado out of the shell and add to a medium bowl.
Mash avocados with the back of a fork or potato masher until it’s as chunky or smooth as you like. Squeeze in the lime juice to keep things fresh and vibrant.
Add minced red onion, jalapeño and finely chopped cilantro to the mashed avocado. Stir to combine.
Cover tightly with plastic wrap and refrigerate.
Preheat your outdoor gas grill or indoor grill pan over medium heat to medium-high heat. Shuck corn then brush with olive oil.
Place corn directly on the grill (you can also char the corn in a skillet).
Grill corn, turning occasionally about 8 minutes or until the kernels are slightly charred.
Cool to room temperature or until you can handle it, then slice the kernels off the cob and blend into the guacamole. Season with salt and pepper. Taste and adjust lime juice to your liking.
Scoop the guacamole into a serving bowl (optional: garnish with Everything Bagel Seasoning) then serve with warm corn tortilla chips. This guac is best enjoyed fresh, so dig in right away.
Subs and additions to this guacamole:
- Try adding diced tomatoes, serrano pepper instead of jalapeno or even a sprinkle of crispy bacon.
- If you like your guac with a kick, leave the seeds in the jalapeño or add a dash of hot sauce.
- For a touch of sweetness, add a handful of chopped mango or pineapple.
- Crumble in some cotija cheese or feta cheese.
- Sprinkle in a little ground cumin for a smoky flavor.
- Add a squeeze of lemon juice for even more citrus flavor.
How to best store leftover guacamole:
Cover tightly with plastic wrap or store in an airtight container only a couple days (after that it will discolor).
What goes best with Charred Corn Guacamole:
Enjoy any (or all!) of these summertime recipes with your Charred Corn Guacamole!
Enjoy!
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Charred Corn Guacamole
Ingredients
- 2 ears fresh sweet corn
- 1/2 tablespoon olive oil
- 2 large ripe avocados
- 1 tablespoon red onion minced – or more to taste
- 1 tablespoon fresh jalapeno pepper minced – or more to taste
- sea salt and black pepper to taste
- 1/4 teaspoon garlic powder
- 3 tablespoon fresh cilantro finely chopped
- 1/2 lime juiced
- tortilla chips for serving
- optional: Everything Bagel Seasoning
Instructions
- Remove the pit from the avocado then scoop the avocado out of the shell and add to a medium bowl.
- Mash avocados with the back of a fork until it’s as chunky or smooth as you like. Squeeze lime juice over the top.
- Add red onion, jalapeño and cilantro. Stir to combine then cover tightly with plastic wrap and refrigerate.
- Preheat outdoor gas grill or indoor grill pan to medium/medium-high heat. Shuck corn then brush with olive oil.
- Place corn directly on the grill and cook about 8 minutes or until the kernels are slightly charred turning occasionally.
- Cool corn until you're able to handle it, then slice the kernels off the cob and blend into the guacamole. Season with salt and pepper. Taste and adjust the lime juice to your liking. (optional: garnish with Everything Bagel Seasoning)
- Scoop into a serving bowl and serve with tortilla chips.
Classic guacamole ramped up with the fresh taste of summer corn!