The only thing better than guacamole? Guacamole with sweet, smoky charred corn and freshly fried chips. This is a summertime essential and you need it on repeat. Whether you're hosting a backyard hang, heading to a picnic, or just need a snack that hits every time, this Charred Corn Guacamole brings big flavor, bright vibes, and the perfect mix of creamy, tangy, and crunchy.
Table of Contents
Why I Love This Recipe
I’ve made a lot of guacamole in my day, but this one is something special. The corn gets just the right amount of char on the grill, which adds this smoky sweetness that takes things to the next level. The creamy avocado balances it all out, and the Dalkin&Co Chile Lime seasoning gives it that punchy, citrusy heat I’m obsessed with. And don’t even get me started on the chips, once you make them fresh, there’s no going back to store-bought. This whole situation screams summer snack board, Taco Tuesday upgrade, or Friday night margarita moment.
Ingredients & Substitutions
- Avocados
- Lemon
- Lime
- Jalapeño
- Fresh corn
- Olive oil
- Dalkin&Co Chile Lime Seasoning
- Flaky sea salt
- Black pepper
- Corn tortillas
- Vegetable oil
*For a full list of ingredients and instructions please see recipe card below.
How to Make Charred Corn Guacamole
Step 1: Cut the tortillas into 6 triangles each.
Step 2: Add the vegetable oil to a heavy bottom pan over high heat, about ½ inch deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
Step 3: Remove the chips from the oil and transfer to a paper towel. Sprinkle with seasoning and salt and let cool to room temperature.
Step 5: Brush the cleaned ear of corn with olive oil and sprinkle with salt. Place onto a heated indoor or outdoor grill and let sit for a 3 minutes or so on each side until slightly blackened.
Step 6: Remove from grill and let cool. Once cool, cut the kernels off and set aside.
Step 7: Combine the avocados, lemon juice, lime juice, jalalpeño, seasoning salt and pepper into a large bowl and mash together with a fork. Add the charred corn and combine.
Step 8: Serve with freshly made tortilla chips.
How to Store Charred Corn Guacamole
You can store this in the fridge in an airtight container for 2-3 days. Make sure to add a squeeze of lime or lemon to avoid discoloration.
Tips & Tricks
- If you're short on time, use high-quality store-bought chips, but fresh is always best. Chica's is my fav store bought brand!
- No grill? Use a cast iron pan to char the corn on the stovetop.
- Want extra heat? Leave some seeds in the jalapeño or add a dash of hot sauce.
- Don’t skip both the lemon and the lime, the combo gives the guac its signature brightness.
- Guac is best fresh, but if you need to make it ahead, press plastic wrap directly onto the surface to help prevent browning.
FAQs
Is it okay to use frozen corn?
Yes, just make sure it’s thawed and very dry before charring it in a hot skillet.
What’s the best way to store leftover guacamole?
Store it in an airtight container with plastic wrap pressed directly on top of the guac to minimize browning. Eat within a day.
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Charred Corn Guacamole
Ingredients
For the Guacamole
- 3 ripe avocados
- 1 lemon juiced
- 1 lime juices
- 2 teaspoons chopped jalalpeño
- 2 ears corn husks and silks removed
- 1 teaspoon olive oil
- 1 teaspoon Dalkin&Co Chile Lime Seasoning
- Flaky salt and pepper to taste
For the Chips
- vegetable oil or avocado oil
- 6 small corn tortillas
- 1 teaspoon Dalkin&Co Chile Lime Seasoning
- 1 teaspoon Flaky sea salt
Instructions
- Make the Chips: Cut tortillas into triangles (about 6 per tortilla). In a heavy-bottomed skillet, heat ½ inch of vegetable oil over high heat until shimmering. Fry the tortilla triangles in batches for about 1 minute per side until golden and crisp.
- In a small bowl, mix the Dalkin&Co Chili Lime seasoning with the flaky salt. Transfer chips to a paper towel-lined plate and immediately sprinkle with the seasoning mix. Let cool.
- Char the Corn: Brush corn with olive oil, season with salt and a pinch of Dalkin&Co Chili Lime. Grill over medium-high heat for 3 minutes per side until lightly charred. Let cool slightly, then cut kernels off the cob.
- Make the Guacamole: In a large bowl, combine avocados, lemon juice, lime juice, jalapeño, Dalkin&Co Chili Lime, salt, and pepper. Mash to your desired consistency. Fold in the charred corn.
- Serve immediately with chips.
This sounds delish!! If I don’t have a bbq. How could I do the corn in my oven? Still use the olive oil and salt? And how long/hot?
you could char the corn on an open flame on the stove, or broil in the oven. Just cook until slightly charred
Totally a guacaholic and not even denying it...my roommates and I used to make guac almost EVERY single day last year because we were always craving it. And adding corn to guacamole makes it SOO amazing! Happened to win a guacamole contest with this secret addition 😉
Love the addition of corn to guacamole!
Just made this for a wine-tasting party and served it with spicy shrimp and chorizo skewers. Everyone loved it.
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Where's the cumin? I don't see it in the ingredient list, or in the directions.
I could eat the whole bowl on my own! I love the addition of corn
Absolutely love this!! We use your cookbook all the time and every single guac is delicious!