Guacamole is one of those timeless snacks that just never gets old. Whether you’re hosting a party, enjoying tacos with the family, or snacking on something refreshing and healthy, guacamole always seems to be the star of the show. But have you ever tried adding sweet, smoky corn to your guacamole? That’s right, Corn Guacamole is here to take your guacamole game to the next level! The combination of creamy avocados and charred corn offers a delicious balance of flavors that’s both unique and irresistible. This twist on a classic is a surefire hit and perfect for any occasion.
What I love about this recipe is its simplicity. In under 15 minutes, you can make a huge bowl of this vibrant, flavor-packed dip that will steal the spotlight at your next easy weeknight dinner or party appetizer. With a base of ripe avocados, freshly grilled corn, and a dash of fresh lime juice, every bite bursts with tang, sweetness, and just the right amount of heat. Plus, it’s totally customizable, so you can make it as spicy or mild as you like! Whether you’re prepping for a healthy comfort food night or looking for a tasty topping for your high-protein meals, this Corn Guacamole is your go-to.
Why You’ll Love This Recipe
If you’ve been looking for a quick and easy snack or dip that’s both healthy and satisfying, this Corn Guacamole is perfect for you. Here’s why:
- Sweet Meets Savory: The charred corn adds a natural sweetness that pairs beautifully with the creamy avocados. It’s an irresistible combination that will keep you coming back for more.
- Quick & Easy: Ready in just 15 minutes, this is an excellent recipe for when you’re short on time but still want something impressive. It’s also a budget-friendly recipe you can whip up at a moment’s notice for last-minute entertaining.
- Customizable: Whether you love heat or prefer a milder guacamole, this recipe is versatile. Add a jalapeño for a spicy kick, toss in some cherry tomatoes for freshness, or even sprinkle cotija cheese for an extra creamy texture. You can tweak it to match your tastes every time!
- Perfect for Parties: Serving this Corn Guacamole at your next gathering is a surefire way to win over your guests. It pairs perfectly with tacos, grilled meats, or even just tortilla chips. It’s a festive, crowd-pleasing dip that works with a variety of meal prep ideas.
What Makes This Recipe Special?
The secret to this Corn Guacamole’s magic is all in the charred corn. Charring the corn gives it a smoky depth that complements the creamy richness of the avocado. Plus, when combined with the tangy lime juice and fresh cilantro, it’s a flavor explosion in every bite. But it’s not just about flavor — it’s about texture, too! The corn adds a lovely crunch, making each bite satisfying, while the creamy avocado holds everything together.
Unlike traditional guacamole, where the focus is solely on the creamy avocado and a hit of lime, this recipe adds a touch of sweetness and smoky complexity thanks to the roasted corn. Whether you’re serving it as a snack with healthy tortilla chips, or using it as a topping for your high protein high-calorie meals, this Corn Guacamole will quickly become your go-to for any occasion.
Ingredients
This Corn Guacamole recipe only calls for a handful of ingredients, and you probably already have most of them in your kitchen! Here’s what you’ll need:
- 2 ears of corn (about 1 cup kernels), grilled or charred
- 3 ripe avocados
- 1 lime, juiced
- ¼ cup finely diced red onion
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and diced (for heat)
- ¼ tsp kosher salt, plus extra to taste
- Optional: ¼ cup diced cherry tomatoes, 2 Tbsp cotija cheese for extra creaminess
How to Make It Step-by-Step
This Corn Guacamole comes together so quickly! Here’s a step-by-step guide to get it ready in no time:
- Grill or Char the Corn: Brush the corn with olive oil and grill over medium-high heat for about 5 minutes, until it’s lightly browned and charred. Alternatively, you can char the corn in a dry skillet. Once it’s done, remove the kernels from the cob and let it cool slightly.
- Mash the Avocados: While the corn is cooling, mash the avocados in a medium bowl with the lime juice. I like to leave mine a little chunky for some texture, but feel free to mash it as smooth as you prefer.
- Combine Everything: Once the corn is cool, add it to the mashed avocados. Stir in the diced red onion, cilantro, jalapeño, and salt. If you’re adding cherry tomatoes or cotija cheese, now’s the time to mix them in!
- Adjust Seasoning: Taste the guacamole and adjust the seasoning as needed. If you want it spicier, add more jalapeño. If you prefer more sweetness, feel free to add a bit more corn or a pinch of extra salt.
- Serve Immediately: Serve your Corn Guacamole immediately with tortilla chips, on tacos, or as a topping for grilled meats. If you’re making it ahead, cover it with plastic wrap pressed directly on the surface to prevent browning.
Tips for Best Results
- Use fresh, ripe avocados: Choose ripe but firm avocados for the best texture. Overripe avocados can make your guacamole mushy, so make sure to pick the perfect ones.
- Grill the corn for extra flavor: If you want a smokier flavor, definitely grill the corn! The char adds a wonderful depth to the guacamole that raw or boiled corn can’t match.
- Make it your own: This recipe is incredibly versatile. You can add diced tomatoes for freshness, or throw in some extra herbs like mint or basil for a twist.
- Serve immediately: Guacamole is always best fresh, but if you need to store it, press plastic wrap directly onto the surface to help prevent browning. Let it sit at room temperature for a few minutes before serving.
Ingredient Substitutions & Variations
Corn Guacamole is a blank canvas for all kinds of delicious variations. Here are some ideas to customize it to your liking:
- Smoky street-corn style: Add crumbled cotija cheese and sprinkle with chili powder or TajÃn seasoning for a bold, smoky twist.
- Cheesy chipotle guacamole: Sauté the corn with chipotle paste and mix in pepper jack cheese and a little sour cream for a rich, cheesy version.
- Black bean boost: Stir in ½ cup of black beans for extra heartiness, or toss in some diced red bell pepper for a pop of color and sweetness.
- Charred veggie medley: Char a jalapeño or poblano pepper alongside the corn for an extra smoky, spicy depth of flavor.
Serving Suggestions
This Corn Guacamole is super versatile and can be served in a variety of ways:
- Tacos: Top your tacos with this Corn Guacamole for an added burst of flavor. It works great on beef, chicken, or even vegan tacos.
- Grilled meats: This guacamole makes an excellent topping for grilled meats like chicken, steak, or pork. It’s also great on vegan meal prep bowls or meal prep microwave lunches.
- As a dip: Serve it as a dip with tortilla chips, fresh veggies, or even pita chips. It’s perfect for snacking at home or for parties.
- On toast: Spread it on whole-grain toast for a quick, satisfying breakfast or snack. Add a poached egg on top for an extra protein boost!
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Pair this guacamole with a refreshing lime margarita or sparkling water with a splash of citrus for a fresh contrast.
- Sides: Corn Guacamole pairs beautifully with rice and beans, grilled vegetables, or even a simple side salad.
- For meal prep: Use it as a topping for grain bowls, vegan wraps, or chicken meal prep bowls. It’s a great way to add flavor and texture to your prepped meals.
How to Store and Reheat Leftovers
Guacamole is always best enjoyed fresh, but if you have leftovers, here’s how to store them:
- Storage: Store leftover Corn Guacamole in an airtight container in the fridge for up to 3 days. To prevent browning, press plastic wrap directly onto the surface before sealing the container.
- Reheating: It’s best not to reheat guacamole, as the texture and flavor can change. Simply let it come to room temperature before serving again.
Make-Ahead and Freezer Tips
- Make ahead: You can make this guacamole a few hours ahead of time and refrigerate it. Just be sure to press plastic wrap directly onto the surface to prevent oxidation.
- Freezer-friendly? Guacamole doesn’t freeze well due to its texture, but if you need to store it for a longer period, you can freeze the corn separately and mix it into the guacamole when you’re ready to serve.
Common Mistakes to Avoid
- Overripe avocados: While ripe avocados are key for a creamy texture, overripe ones can become mushy. Choose avocados that are soft to the touch but still hold their shape when you mash them.
- Not chilling: If you can, let the guacamole chill for a bit before serving. It allows the flavors to meld and enhances the overall taste.
- Overprocessing the corn: If you’re using canned or frozen corn, be sure to char it in a skillet first for added flavor. Also, don’t overprocess the corn in the food processor — you want it to remain a bit chunky.
Frequently Asked Questions (FAQ)
Can I use canned or frozen corn?
Yes! If you don’t have fresh corn, canned or frozen corn works just fine. Just be sure to drain and char it in a skillet before adding it to the guacamole.
Can I make this ahead of time?
Absolutely! This Corn Guacamole is great for making ahead. Just store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning.
How spicy is it?
It’s moderately spicy with one seeded jalapeño. If you want more heat, leave the seeds in or add an extra jalapeño.
Is this recipe vegan?
Yes, it’s naturally vegan! Just omit the cheese or use a dairy-free cheese alternative.
Cooking Tools You’ll Need
- Grill or skillet (for charring corn)
- Food processor (optional, for chopping)
- Large bowl (for mixing)
- Knife and cutting board
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Corn Guacamole
Ingredients
- 2 ears corn (about 1 cup kernels), grilled or charred
- 3 ripe avocados, peeled and pitted
- 1 lime juiced
- 1/4 cup finely diced red onion
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño seeded and diced
- 1/4 tsp kosher salt, plus to taste
- 1/4 cup diced cherry tomatoes (optional)
- 2 Tbsp cotija cheese (optional)
Instructions
- Grill or char the corn by brushing with olive oil, then grilling over medium-high heat for about 5 minutes until lightly browned. Let the corn cool slightly and remove the kernels from the cob.
- In a medium bowl, mash the avocados with lime juice until chunky or smooth, depending on your preference.
- Stir in the charred corn, diced red onion, cilantro, jalapeño, and kosher salt.
- Optional: Add the diced cherry tomatoes and crumbled cotija cheese for extra flavor and creaminess.
- Taste and adjust seasoning if needed. Serve immediately with tortilla chips, tacos, or as a topping for grilled meats.